Originally Posted by CarolinaQue
The big challenge with green wood is that it has a lot of moisture or sap still in the wood. This causes it to burn at a lower temp, usually resulting in a thicker, heavier smoke...unless you have a really good bed of coals to burn it on which usually means that you're cooking in the 350* range to have it burning clean enough. It's not the only way to do it with green wood, that's just the way I understand it.
Depends on the cooker.
I use green wood on my offset, and with a HOT fire in the firebox (well in excess of 350F above the fire), I get a nice stream of 250F smoke across the meat.
This past Thanksgiving I made the best Turkey ever (according to the rave reviews), using a 1/2 bag of charcoal as a base fire, I cooked the bird for 5.5 hours on nothing but partially seasoned (cut this past spring) peach wood.
The smoke flavor was delicate & consistent throughout the bird and rivaled some of the best smoked turkeys I've ever eaten.
Don't be afraid of green wood. Experiment with it until you get it right.