I really think that the seasoning issue is confusing,
Firewood needs to be seasoned. I don't think smoking wood has to.
You have access to seasoned (bagged) and green (free) wood do a taste test!
Do a pork loin with each and check it out.
I feel green wood will smoke more therefore you need to use less.
If you have a smoker with a chimney, watch the smoke color. Light and steady smoke is good. Dark or thick smoke is bad. If you are going to smoke for several hours, it's kind of like painting.
Several light coats are better than one or two heavy coats.
Open air seasoning is better for fire wood.
With that much Hickory I'd experiment with building a cooking fire out of just wood and let it burn down to coals before cooking over it. Most of us have to use scraps of desirable wood to cook and smoke with.
Let us know what you discover.