43fan wrote:
Actually, a question about that, does "smoking wood" need to
> be dry? I mean, is it wise/safe to use something just cut?

What you want to avoid is what I call raw smoke. That's the
creosote-laden stuff that comes out when wood begins to
burn. The BTU content of wet wood is lower, and I also
believe that it contributes to creosote being deposited on
stuff instead of being carried away.

The folks who really know about this will surely step in,
but here's my suggestion. When I was starting out, I had a
Webber kettle-type of grill. I had access to fruit wood
from my own yard and took to saving any branches that broke
off or that the (darn) deer broke off when stealing my
fruit. I stayed with charcoal for the cooking, but would
break a branch into little pieces and toss the pieces onto
the briquettes before I added the meat. The wood would
start smoking like nuts and when that settled down a tad,
I'd put on the meat. In fact, a friend from Dallas sent me
a couple pieces of Mesquite from his deer lease and those
two pieces lasted me almost a whole summer, since I'd just
chip at them with a hatchet to get some "flavorings" for my
charcoal.

If I could give you any advice, it would be to experiment.
At the worst, all you'll do is poison a few people. <grin>

Nonnymus