So, I poked around using the search function and didn't find an answer, so I'll throw this out there.
Is seasoning wood purely a matter of wood moisture content? Or does maturing wood also help it "taste" better when we smoke meat.
I ask this because I saw in a thread somewhere that some folks put their wood in a low oven, to dry it out. I wondered if that robs the wood of it's 'flavor".
I have these nice plum tree splits from a tree that fell down at my golf course, plus a mess of apple and cherry that won't be ready until September. I am cool with that, but I was thinking I could rush the proceedings a little, for this season, at least.