Wood burning consists of 3 basic phases:
1.) Water vapor cooks out during around 200-300 degrees
2.) Wood vapors burn up to around 500-600 degrees
3.) Above 600 is where the charcoal process starts.
So, if you just want dry wood, put your sticks in a 250 degree cooker until the feel dry (a couple of hours, or until splits sound like a broken bat)
If you want to burn the gases off (namely creosote) place them in a hot cooker, or in the firebox but not directly in contact with burning embers.
Lastly, if you want charcoal, cook directly on embers until they char. Then extinguish.
The problem is, you lose some quality smoke somewhere right before the char stage. Necessary for green wood, but a waste (and a shame) if you well season your cooking wood for at least 6 months.