Don't forget why meats are smoked.. To cure them for preservation, basically lightly cooked. The smoke; well part of the process when by a fire. As time goes by the smoking became a tradition, really the quality of the curing. So when a fire gets to hot well cool it down add green wood OR more wood that will make it smoke. Don't want to dry it out or make it tuff. Well any way blue smoke is warmer smoke, white is cooler, so make your adjustments or choose your stock as you wish as I see it.
I have used green wood before. I cooked a bunch of pork shoulders for a party. I used seasoned red oak for the heat and once every hour or two I would throw in a piece of green apple wood. If I would have burn seasoned apple it would have just burnt up without much smoke flavor. I feel if you are hot smoking a green piece every now and then it helps get a more smoky flavor in your meats. I learned this from my uncle. When he cold smoked hams or sausage he would build a good fire and when it was reduced to red coals he would throw green hickory limbs on top of the coals and it would smoke like crazy. When the sausage was done it was almost black and good mmm!.
Before I knew better I smoked a turkey with fresh apple wood, no problems. I don't use it anymore though, I would just hate to ruin a good piece of meat.
I recently cut up a fallen hickory tree limb, and low on seasoned wood I used some of the limb that had not fully cured. The only drawback I found was the smoke flavor was pretty intense and it did have a tendency to form creosote on the interior of the cooking chamber. I didn't find the meat unacceptable, though. Then again my family prefers a deep smoke flavor.
I've used green pecan and green blackjack oak in the past and had similar results, but without the creosote.
Still, all in all, I would probably recommend the seasoned wood when available.
It's all a learning curve :=)