dry wood

You could always buy a wood moisture meter. They are expensive though, starting at about $250. Wood workers use them to check the moisture level in wood before buying and working it. I read somewhere in the Cookshack literature that you should only use seasoned wood.

Wood in a Microwave. Now I've heard it all. Thanks rdfarr, always hearing something new.

Don't think they make MW big enough for the full logs you might need in a stick burner...does that mean it's an advantage for CS "season your wood in a MW".

I'd be cautious about that. Water when it expands, in an enclosed space COULD explode. The reason CS recommends seasoned wood, I think, might have to do with how the non-seasoned wood might be smoking. You know, the infamous Wood Explosions some people have talked about (although I think most of those have to do with gas expansions).

Some people swear by Green wood.

I would just tread cautiously MW'ing any more wood. Not sure that you're "drying" the wood if the moisture doesn't have anywhere to escape.

When you're on the cutting edge like that, just be cautious.

Smokin'