I'd have to agree that the size and type of wood would really matter but
seems that drying wood in the oven for 24 hours is very inefficient.
I understand that dry wood is not seasoned wood either though I do not know the specifics. That and if you overdry the wood it burns too fast, too hot.
Im sure I could dry all my firewood in a kiln but is the energy cost greater then the end product value? Smoking wood or egg fuel might be even a smaller scale.
And cost/benefit analysis is rarely involved in my BBQ projects, just ask my wife.
Pete-my first UDS,a brick pizza WFO, a leaky Chargriller offest, wifes Weber Genesis gasser,a Lightening Fast RED Thermapen, baby Traeger, One-touch copper Kettle