Fellas, My names Logan and I'm originally from NC so grillin is nothing new Ive cooked hogs since I was 15 and watched for many years before that. I "smoked" a pork shoulder the other day for the first time with the high quality "chips" from food lion. I am looking to actually smoke brisket this weekend and am in question on the wood. I know I want to use a oak/pecan mix but I talked to someone today that sells the chunks and they said the wood was cut 2-3 weeks ago. After reading all day long I'm just tired and wanna ask. Is that too short of a "season" time? If so what's the ideal time? And if not, what is the shortest amount of time after wood is cut that you can use it? For example cut a tree down and throw it in the box, or wait....... How long? Thanks guys and I preciate your patience and advice in advance, as I said I know y'all are tired of this question.