New to Stickburning: Wood choices are Oak, Red Oak and Pecan

Alright,

I had so much fun on my pair of 22.5 WSM's and my converted dryer, that I purchased a 22" pipe Offset last month (looks like a Yoder Witchia). And I'm having a blast cooking on it.

Local woods are mostly Oak. One supplier (who is not answering his phone at the moment) says his is Red Oak.

I can also find some Pecan.

2 Questions:

1.) Love your feedback on the strengths and drawbacks of Oak and Pecan.

2.) I'm finding it hard to get wood that has been seasoned (split and left covered) more than 3 months. How much better/easier to manage fire will I have with wood seasoned 9-12 months than this 3-4 month Oak I've been burning the last few weekends?

I've built my first wood rack to store the 1/2 chord of GREEN Oak that was supposed to be split 6 months ago, but was Cut 6 months ago and split last week. And am building another rack for my current-burning Oak that was split about 4 months ago and left covered.

I'm getting a sample tomorrow of some Pecan that was split 4 months ago and is covered. If I can manage it I'll get a chord of it for $250.

Love your feedback!

paul

P.S. Here is my most excellent wood-storage system, before I get the rack stained and in place...

In looking for wood sources nearby, I haven't found any other close Pecan sources, so I'm going to buy the chord of Pecan, and I'll keep looking for seasoned Oak. This is fun!