Man, I seem to have opened the can of worms here!
I suppose that the green wood may be an aquired taste, and I have been using it forever. But remember, dried wood loses some flavor because the sap is not present with the water. Soaking will enhance smokiness, but can't impart a, for lack of a better term, tanginess of green wood. My opinion of course, others may not have had the same results. I know some people that use green wood simply because it lasts longer, the taste is just an afterthought. I know that sounds sacreligous but those people do exsist.
The downside to green wood is as was said: avalability. I have been blessed by living way out in the country. And the uncle I refered to owns a large tract of old timber in central Virginia. This is where I get my hickory. Green white oak is what I use if I can't get at the hickory. This is more plentiful wood locally. Not as pronounced in flavor as hickory, but not bad, not bad at all. As with anything else, pros and cons abound. But, as long as we are all still grillin' and experimenting, how could we ever go wrong. We need to hear the guru on this one, and see what his take is, If anyone has tips Sir Steve does.
Great discussion guys, fun and then some!
THE ONLY BAD GRILL IS A COLD GRILL