If the tree was just chopped down last year like you said, I'd make it a very small test batch and then taste it as it goes along.
Some winemakers do use no-toast barrels but they say they have to be careful in their barrel selection to avoid "green characteristics" (whatever that is). These barrels are still aged/seasoned wood, just not toasted.
Usually aging/air drying the wood for "oaking" takes somewheres between 2 and 5 years.
I would also should use a method of killing spores and fungus. Say, in the oven heated thru to a temp of 170*. Some people steam, some boil, some roast in the oven.
When I use store bought oaking chips, cubes etc I just soak it in k-meta solution before adding it. New wood like yours should be heat treated in some way.
And people use different methods for the "toasting" part. If you search around online you can read how others do it. Propane torch, oven ...