We should finish our brick charcoal smoker this weekend and be ready for our very first smoke. As I read more and more about the wood to use in a charcoal smoker, I become more confused. So I know there is lots of valuable experience and expertise on this forum. What is the best smoke? Should you use green wood or seasoned? Should it be soaked? Should you leave bark on or take it off? Should you use chips, chunks or what size? We have lots of hardwood here about 110 acres of hickory, maple, oak, sassafras, persimmon, grapevine, wild plum etc. We have tree tops that have been down about 7 months. So we wanted to harvest our own but did not know what is best and what we should start with. Could you please help us?