8.3 Green or seasoned?
This seems to be like a religious debate. Many excellent barbecuers and
restaurants advocate one or the other. Some say green wood tends to produce a bitter
creosote taste due to saps in the wood, while others say the saps produce the best flavor.
You can use some woods green for smoking, but under no circumstances
should you use green mesquite for smoking. It will produce a bitter taste in the pit for
years that cannot be sandblasted out. People have used this before because they saw
someone in a restaurant using it. That was grilling with it, not smoking.
We recommend that the beginning barbecuer use only seasoned wood until
he or she gets some experience in smoking with a wood-burning smoker. Using green wood
without knowing what you are doing is a quick way to ruin barbecue.