But remember, dried wood loses some flavor because the sap is not present with the water.
That's a gray area really since the solids in the sap that you're reffering to both evaporate with the water, yet much of it is left behind as well. So your contention that it's not present isn't true but that it loses some potency is absolutely true. This can be good or bad depending on the cook. Personally, I don't think there's much difference in the flavor itself so much as the strength of the flavor (although I have not had a side by side comparison, I have cooked with dry and green with a variety of woods), Anyway, I'm in Carolina too Craig. You ever get out to Wilbur's or Lexington? I hit WIlbur's on the way to the beach and Lexington going to Panther games. Maybe I can stop by some time and relieve you of some of that wood! hehehe