well seasoned wood
Well seasoned wood as opposed to green wood makes a huge difference in the heat of the fire and smoke clarity. Obviously dryer wood burns hotter and faster that green wet wood thereby making it is easier to maintain that clear blue heat that is so necessary on a successful long cook. I used to use greener wood (seasoned less than six months) but found it difficult to keep the fire hot after I added wood. Once I discovered I could cook with wood a year or older with much less of a fight. Well, it's been happy days.
If I find myself using green wood, I'll split the wood about 2"x3" or about half the size of dry wood and I'll preheat them on my fire box before I use them to stoke the fire.
never been a horse that couldn't be rode, never been a man that couldn't be throw'd.