Should smoker wood be seasoned like firewood or can you use green wood? Also, do you use chips or chunks if smoking on a gas grill with the wood packets?
It's almost universally recommended that wood for smoking be completely dried out before using it to smoke foods. However, I've read of people up north using green willow branches to smoke venison, but haven't tried it myself.
Chips or chunks would be fine to use in your smoker.
