The chipping wood thread just brought to mind a question. I don't think I have seen anything here that answers my question.
I have been grilling for many years and the past 4 or 5 years I have gotten into smoking in my weber 22-1/2". I am a woodworker and have most of the popular domestic woods, and there are scraps. This wood is all kiln dried. I have also used green trimmings off my crab apple trees.
My real question here is............do most of you use green wood to smoke with???? That just seems logical to me, because it smokes longer...........or at least seems to, to me.