He uses more green unseasoned wood than seasoned wood, as explained below...."using more green wood than ever"

TM: Do you use seasoned wood only?

AF: I use two stacks these days. One is seasoned about a year and one stack is pretty green. We go through four cords of wood a week, so we can’t be that choosy. The green wood provides a rounder longer heat, but when I need to crank up the heat a bit I throw in some dry wood. I’m actually working the fires different now than even a year ago using more green wood than ever. Barbecue is all about working a fire.

http://www.tmbbq.com/interview-aaron-franklin-of-franklin-barbecue/

I talked to him at an event last year and he said he uses it out of necessity, just can't get enough seasoned with the amount he goes through.

Correct....Like he said, you cant be picky when you go through 4 cords a week.

Big difference between wanting to work with something, and having to.

But the point is, if you know what you are doing it does not matter if the wood is green or seasoned...he makes some of the best bbq in the country because he is extremely experienced.

Not going to argue he isn't one of the best. Adapt and overcome.

Salt pepper fat side up using oak or pecan. 225-250 wrap after 4 to 6 hours. All depends on what I am doing. This is how I do it and it always turns out great.