Myron Mixon uses fresh cut peach wood for smoke only, he builds his cooking fire with charcoal briquettes and cooks hot and fast at 350°-375° in his JOS water smoker. I have used fresh cut apple wood for smoke only in the past, mostly when grilling, with good results. The pieces I used were about 3" long and 1" thick, laid directly on the hot coals.As far as dried fire wood goes, it's going to be air dried. Lumber scraps can be either air or kiln dried. I use scraps of maple, oak, cherry and Apple from my wood shop. Don't notice any difference between air dried and kiln dried. As far as wet wood goes, it's generally considered a no-no. That being said, Myron Mixon swears by green peach wood.