Originally Posted by neuyawk
Mix it with some dry wood and you should be fine. I actually like to get any of the newer woods I stumble across and use them during the pre-heating stage as there's no meat in the chamber yet. This way you save your seasoned stuff for during the cook.
So you use the wet/green wood in the smoker just to dry it out? when time to cook you remove the wood and set it aside? Do you actually use that same wood your drying at the same cook?