I've always smoked with seasoned wood but I met a couple of guys lately that use green wood. So my question is who uses green or seasoned wood and why?

green wood is still wet and gives off more and richer smoke. definitely not for novices like me.

Seasoned for the heat, just enough green for some smoke if needed.

True seasoned wood lets the "true smoke" shine
Seasoned wood oil's are flashed off with active flame and true wood is expressed
"AFTER" the oil's are subdued.

Green wood smokin's should be short term

Yeah, Too much green wood and your meat will taste like a telephone pole.
If I really want to go all out...say smoking a Christmas turkey for instance, I'll build a fire next to the smoker and just shovel in the white hot coals into the smoker, That way I can control the heat better. The meat is juicy and has just the right amount of smoke flavor. I learned this method of smoking meats from my good friend Alois Schaetter in Fredericksburg. God rest his soul. But then again there are some folks who like it so smoky they'd baste it with creosote if they had some.

Bark on or off?

I leave the bark on unless it's been laying in the dirt and has a bunch of junk up inside of it and all. You know or is all rotted and buggy. Then it's got to go.

If wood is well seasoned its easy to remove the bark
I dont use bark on ANY wood if I dont have to,yes it really makes all the difference
regarding the flavor of the finished product.
Simple salt/pepper,good wood and good temp handling is all you need to be well above the average backyard foodie
that uses a 79 ingredient(rub/injection)trying for trophy's

The proof is Franklins down in Austin,convince him what I said above isnt truth
Thats the way he does it,he doesnt need "Food TV" or trophy's to sell out every single day he opens.
Not many (notable)places can say that now can they ?

I grew up with my uncles curing their own hams and bacon and sausage. Nothing on god's green earth is as fine as homemade bacon... except possibly turned into a sandwich with homegrown tomatoes and farm eggs.

And then every once in a while somebody would smoke a brisket or a turkey or what have you. I've even had smoked duck.

What I got from my uncles was simply:
Good smoking and barbecue should never overpower the meat. And bad chefs hide their sins behind sauces and gravies and overpowering spices. A good cook lets the true flavor of the meat and the smoke shine through.

Any wood that produces something to eat is good to smoke with. But the sweeter the end produce, the sweeter the smoke.

Never. Ever. Ever use green wood. There's a bitterness in the sap that can coat not just your meat but your whole setup in creosote. The Only exception to this rule is throwing on fresh citrus leaves briefly. But you don't want to do too many. Just a couple sprigs.

Good barbecue is more about proper fire tending and knowing how to handle your meat. The best barbecue is salt, pepper, and skill.

I've always heard green wood gives off dirty smoke. That being said, I've never tried it myself. I've kind of found my groove with seasoned oak so I'm sticking with that. Occasional accents of pecan or apple depending on what I'm cooking.

Bark - if its there it stays if its off no big deal.

Certainly wouldn't want to argue with him about it. I've never had his, but read all the rave reviews, and judging where he is located and the abundance of first rate BBQ served up in that area of the state I can't wait to get some. I mean that area is the Mecca of Texas BBQ in my opinion.

They're good. Real good. I'm a barbecue snob though. Franklins is damn awesome, but I also say there's a lot of good places between the favorite "joints" that's just as good and haven't been discovered yet by the wider public.

I am, however, in deep and abiding love with Franklins sauce. That stuff is marvelous. A very thin, potently vinegar and cumin base. Not sweet, but a good thing to counter balance sometimes fatty stuff. And this is coming from the lady who doesn't like sauce.

Is it kinda like what they have over at Louis Muellers in Taylor?
I love that stuff.

I honestly couldn't tell you. I hadn't heard of them yet. But its a very thin, vinegar base. Potent. Its not for cooking, but for dipping on the side or pouring over the sandwich. It cuts the grease. Has tones of cumin and pepper. ... and I need to go get myself another bottle.

HEB's page for Franklin's sauce

Sounds very similar. But now I haven't been in Muellers since Bobby Mueller passed away, but I assume it has remained true to His daddy Louis way of cooking. Run by Wayne Mueller now. If you've never been you must. Trust me, it's one of the best there is anywhere in the country.