Tank, I only use seasoned wood for smoking. The water in green wood can result in a lot of heavy black smoke that you don't want on your food. Plus, a lot of energy goes into driving off that water. Energy that could be used for cooking instead. You want a clean buring hot fire that results from burning seasoned wood.
Since you have a ready supply of wood, my best suggestion is to start collecting some now so it can be drying for future cooks. Cut the logs to length, then split them. Stack in a place with good air flow and is protected from the rain. For example, set a wooden pallet on cement blocks to get it up off the ground. Lay your split wood on the pallet in a criss-cross pattern, so here's good air flow between the pieces. Cover the top of the wood stack with a piece of plywood, sheet metal, or even a shower curtain liner. Weight down the covering with more blocks so the wind doesn't blow it off.
A little rain hitting the sides of the wood stack won't hurt anything. Depending on your weather conditions, size of the wood splits, etc. in a few months, you'll have some well seasoned wood for your pit.
BTW, winter is a good time to collect wood for future use. Sap is down, so the wood contains less water. Weather is cooler, so it's more comfortable for you. Splitting wood will actually keep you warm.
And, with luck by the time the summer grilling/smoking season sets in, you'll have some mighty fine wood to use.
Hope this helps.
PS: Cutting to length.... if you want smoking chunks, wait and cut the wood in shorter lengths after it's seasoned. Using longer lengths now for green wood will make stacking easier. Without knowing how you plan to use the wood, (chips, chunks, logs) for cooking, I'd suggest cutting in fireplace lengths for the seasoning process.