I highly doubt that Myron is using green wood exclusively. With that said, it's not unusual to see an occasional "green" log get thrown on a fire. But I don't think that there's any way a stick burner could run all green wood. Not only would it put out to much white smoke and cause the food to be bitter, but I don't think that you would get enough BTU's out of it to get a good temp.
As far as the OP, I agree with using only seasoned wood chunks in a WSM. The dryer the wood, the cleaner the smoldering smoke.