Originally Posted by SirPorkaLot
Green hickory is what I use (when I can find it), but it does take a toll on the smoker.
If you don't mind me asking, why do you use green and not seasoned? Have heard of people doing this, but not sure of the reason.
Smooth Smoke BBQ Team, KCBS CBJ, 2-WSM, Cajun Bandit Conversion, wsm 2880, Smokey Joe Mini wsm, Old Country offset, several kettles.