As I am fairly new here myself, I thought I would lend my .02.
I have read (mostly here) about using "green" wood for smoke flavoring and the general consensus I gathered was that it would work if:
A. Your burning a smaller hotter fire, cooks above 275, to avoid the smoldering (white/cloudy smoke) effect
B. The wood was warmed up before being added to the fire (Set on firebox or far enough away from coals to warm up w/o catching)
C. The "Green" wood is dry
Because it hasnt aged, the wood itself still has moisture inside of it which is why its not popular as a primary fuel source and why its called "green". To pair this with it being damp you are asking for trouble.
"Life is a Shipwreck but we must not forget to sing in the lifeboats"