Hi santaman
I can certainly understand that in different regions of the world different logic can apply and especially at home in a fire place with a chimney, and in your area what wood works best for you. But up here in the north o Scotland out doors there is plenty dead standing Pine, log pole pine, Birch, Broom, Gorse and Beach, so apart from killing trees unnecessarily its just a waste of energy time and recourses throwing wet and because its green slow burning and very smokey.
Normally the only time we want a smokey fire around here is to drive off the Midges, Clegs and Mozzies.
Fair enough on most of your points. However one seems to be a bit contradictory to your purpose. At least if i understand correctly.
You mention the selection of woods with regard to the use. Well the reason we don't use pine (indoors in a fireplace) is excatly because of the smoke issue. Pine not only smokes excessively but that smoke causes rapid creosote builup in the chimney which is dangerous.
Outdoors, that smoke imparts an awful flavor to anything that your cooking over it.
As for "standing dead pine" it's generally illegal to take that down as that's the very tree prefered for nesting by many endagered species (the Red Cockaded Woodpecker being one such species here)
As for grenn wood being slow burning, well that's really the advantage. Dry wood burns quickly to ash (here at least where it doesn't really "season" as you would call it) On the other hand the green wood burns slowly and into very, very, very hot coals (embers) which is what you really want for cooking.
All that said, I too normally use wood collected off the ground for day trips or quick overnighters for the very reason you mentioned----it's just so much easier.