Green or Dry Wood for Electric Smokers?

You'll want dry/seasoned wood for the CS smokers.

Like cal says,in the smoke business good is better than more.

Ok, thanks! Anyone care to suggest why? I did a little more reading on old posts and it seems to suggest that green wood can produce a bitter taste. True?

Correct, it will produce a "strong" creosote type of smoke.

With the electric smokers, you will be able to get all the smoke you will ever need with just a few small pieces of seasoned wood.

Smoke is very subjective.

I say try it if you want to.

Some people think 2 oz is oversmoked and others will say 8 is not enough.

Aged vs Green
Bark no bark.

No perfect answer, the best is to just try some options and see what works for your tastebuds.

I agree with Cal. Having experience with unseasoned(green) wood my advice is DONT USE GREEN WOOD OF ANY KIND, ESPICALLY HICKORY OR PECAN. GUARENTEED TO RUIN YOUR COOKOUT imho

Razor: If you have experiance with heating a house burning green wood, in a wood burning stove, you know that green wood will deposite creasote on the cool walls of the chimney. This leads to clogged chimneys, and chimney fires. These smokers work much the same as a good wood stove. Low oxygen and smoldering fire. The difference is that the meat is the coolist part in the smoker, and the creasote settles on the meat. This effect is much less when you use dry wood.

Thanks everyone! I appreciate the feedback.

That said,there is one prominent comp cook that cooks hot,around 350º,that uses green peach wood for the quick volume of smoke.At that temp,you get almost no smoke.The meat is soon covered and braised/steamed to completion.

Only as a part of an overall technique.