I have been having issues with store bought apple wood catching fire instead of smoldering. I haven't had that issue with hickory, pecan, oak, or mesquite. My cast iron skillet is at the same distance from the burner as always. i picked up some apple wood from a wood dealer advertised as "seasoned", & it did not catch fire. Could it be the store bought apple wood is too dry? I'm keeping it in "reserve" & using the other batch but wondering if I soak it might that make a difference?