I strongly suggest using seasoned and dry wood. I suggest adding wood to the firebox dry, without soaking it. I know that some of the stick burners place their wood on top of their rigs to "preheat" the wood, and this also drives additional moisture out. If this is your only wood, then you are kind of stuck. If you have other dry wood, use that.
Part of the reason you want to use dry seasoned wood is that green and moist wood can lead to the creation of Creosote that can coat your food. It tastes nasty, and can numb your tongue.