Get you a mill...
I do a little land clearing, little logging, little milling here and there. Mostly for decorative table slabs and what not.
Whenever i get cherry, hickory, white oak, etc that's too small or crooked to make decent slabs, I've been milling it 2x2 for bbq or pizza wood.
No bark, consistent sizes. Eliminate temp spikes and smoldering.
Just wanted to share
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I mean this in the best way possible, but I love finding out how to nerd up the simplest of things. You should market it has Gucci smoking wood and you will sell plenty.
Does it help maintain temps or burn times?

"Artisanal smoking timbers" lol
It sells pretty good.
I don't think it helps maintain temps or prolong burn times. You get almost instant light, very consistent, no "dirty smoke"
Edit  I misread or misunderstood. Yes, the whole idea is to maintain temps at a consistent level with no spikes or dips

Apple wood and alder ftw

When I was running my pizza oven a lot I would go to a local cabinet maker and get the trimmings off of rough boards.  
Mostly oak.  .5-1.5 inch wide 3/4 thick 8-10 feet long. Chopped them up in 24 inch lengths and filled the oven up. Two burns and cook pizza at 900 degrees.

Best bbq wood I ever had was a big tree about three feet thick I guess it was red oak. Split that into beautiful bark free 4x 4ish chunks two feet long.
Beautiful strait grain clear wood.  Burned real clean.
After that bunch of good wood I really try to not use any wood with much bark at all. Just cut down a big live oak at my house and got through splitting it one twenty foot trailer two foot deep and an 8’ pickup bed more than full and some more.
I will be set for a few years.
I don’t have many hickory trees in my area but would like to try a bunch of that.

I will add that when you get good seasoned wood of a consistent size off an old large tree you can run your pit much more consistently.

With the good wood I talked about above I would add one piece every 30 min or so and keep a constant temperature in my pit.
Now that I mainly cook over coals that  is not as much of a concern but for an offset smoker type pit it made a difference.

Damn, I never game much thought about the bark.  Bark imparting bitterness makes sense as it is the sappy part.  Sugar equals burnt flavor.

I tend to use applewood from trimming trees and I have had that flavor when it didn’t burn as clean as I’d wish.  The trimmings are kind of too small to debark.