7-10 days sounds really, really restrictive to me.
If you are using fruit woods for flavor, meaning you have hard woods or charcoal for the main heat source, they can be used soon after cutting. No need for a lot of aging.
The flavor does deteriorate with age, but I am thinking in "months" not "days".
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.