I've had this go round elsewhere, do not try to use pine wood for cooking(as splits) or for smoke flavor in your UDS or WSM or any other BBQ. Pine contains resin that will boil at low temps and create an ungodly amount of creosote and tar that will foul your cooker.
As for the Black Forest Ham debate, pine or fir sawdust, as well as twigs and cones are used to cold smoke the ham as part of the curing process, a process that take weeks. Black Forest Ham is not cooked with pine.
IMHO if you are going to BBQ with pine(or fir and spruce, too) you might as well throw a skunk on the grate as well and tell us how that tastes with a little sauce on the side.