I haven't tried the fast methods for seasoning green lumber, because the rule is usually "slower is better" (because speed typically induces the stress fractures caused when one part of the lumber dries faster than the other). However for the record, the best practices for seasoning green lumber include:
(1) Cut to rough size as quickly as possible. Always cut oversize because lumber will shrink as it dries, but smaller pieces suffer less stress in the process than larger pieces. A log (for example) will be far more likely to honeycomb than boards cut quickly from the same log.
(2) Seal the end grain. This slows down the drying process so that all parts of the lumber dry at the same rate. Wood dries from end grain 10x faster than other sides of the lumber.
(3) Stack and weight your lumber. This is more important when dealing with long, flat boards, when you want to prevent cupping, twisting and warping. Stack the lumber with spacers between each board, and weight the top layer. Keep it out of direct sun and out of the rain and snow.