Do not be afraid of green wood.
With that said, green wood is very different than seasoned wood. Also it matters how green.
I much prefer to use (when I can find it):
Hickory - >6 months (amount of time after it was a living tree)
Fruit woods - >3 months
When burning green wood you do want a hot fire, but more than that you need something to temper the acrid smoke that can out-gas from green wood.
I use a large water pan in my smoker (I believe Myron uses a water smoker for this reason).
Properly drafted smokers with plenty of water between firebox and meats will turn out great Q with green wood.
I've been using green (hickory) for 20 + years.