Can you smoke with green hickory or pecan wood?

Not having eaten at these places, I can't vouch for them.

I have tried green wood before and the cook was over before it began. Mrs SJ. asked if I were burning small animals as a fuel source.

I have used green pecan with pretty good luck, but I've only done that twice. You need to start with a good bed of coals then add a seasoned split every now and then to keep up the coal bed.

This was in my stickburner, I don't think I'd try it as wood chunks in a charcoal smoker. Try it and see what you think. Use either a cheap piece of meat (whole chicken) or an empty cooker to gauge the smell and test it out.

A local restaurant here uses green hickory and pecan from the same source I got my wood from and their food is amazing. They use it for grilling and the aroma and flavor are outstanding.

Is there no patience? Let it season with plenty of air circulation and use it in three to six months. Green woods are best left for advertising debates and to draw attention, like they did. Their food is not reaking of the green taste that most will aquire or they wouldn't be able to sell it. Steve.

I've had to cook with green pecan once or twice on a stickburner, only because we didn't have a choice. The only really negative effect of the green wood was that it was a huge pain to keep the fire hot and not smoldering. The meat still tasted fine IMO.

Since we are all looking for a clean burning fire I don't understand why anyone would consider using green wood which is problematic.