I've read several threads where people were talking about "the best way to season fruit woods". I was told that you do not season fruit woods, only hard woods. The point of using fruit woods was they are softer and the oils and such in the wood is what gives the smoked meat their flavor. One person told me that he won't use fruit wood after it sat for more than 7-10 days. He cuts it and uses it within 2 - 4 days. Any thoughts?