Hi guys, newbie here. I'm building a double barrel smoker for a maiden smoke in mid August. I've got a good pile of seasoned white oak to use but have access to pretty much anything I want. Mother is an arborist in charge of all the trees in a heavily wooded city of ~80,000, I tell her what I want and she'll have one cut down in a week. Here's my question though. She has numerous crab apple, apple and cherry trees as well as some shagbark hickory that are dead or dying and on the cut list. With it being mostly deadwood does that help my shortened seasoning time? (around 1-1/2 months) Or is there no difference and should it be seasoned the full 3-6 months or whatever? Thanks for the help.