I don't expect one of the classic debates of seasoned vs green wood to be settled here, but do have a question about a comment I have seen on one site. Specifically, "We recommend that the beginning barbecuer use only seasoned wood until he or she gets some experience in smoking with a wood-burning pit. Using green wood without knowing what you are doing is a quick way to ruin barbecue. " My question is what's the big secret to know about using green wood? Are we just talking about making sure it doesn't flair up or get too hot? Your thoughts are greatly appreciated.