I asked this in another thread, but didn't see a reply and it seems relevant here so.... Would the ability to use green wood depend on the intensity of your fire? Which is, in turn, dependent on the size of your smoker?
In the rib throwdown with Bobby Flay, Buzz says he uses only wet (fresh-cut) white hickory. But his smoker is very large, and that fire is roarin' in order to provide sufficient heat for all that meat. Contrast that with the little backyard offset or small upright owned by most of us, where we seek to keep our fires small. I can see where a big rig would burn fresh wood much cleaner than my CGSP.
So I'll keep on seasoning my wood, as I'm not ready to open a restaurant quite yet.