Just thought I'd drop this little bit of info that I just tested out of curiosity. I read a recipe in the local paper from a guy who owns a rib restaraunt. He gave his recipe then he said that he uses green wood. I made up some cajun burgers actually 3/4 burger and 1/4 sausage, big thick ones, and smoked them. I used green wild cherry that I picked up about a month ago from a very freshly cut tree. It was pieces that were 6-8 inches in diameter and I split them in quarters last sunday. There was a little heavy smoke when I would throw them in but a few minutes later I had very nice tbs (thin blue smoke) coming out. And another thing is it didn't take much to hold a 300 degree temp. The flavor was very good, nothing harsh and the smoke flavor didn't come close to being the dominating flavor. Just thought I'd pass this along to ya'all. I do want to add this though, I haven't tried any other green wood so I can't tell you if it will work with other woods.