Hey Charles....this is from Steve Raichlen's forum. I hope it helps answer your question.
You can certainly use pear wood to smoke with, even if it's from a Bradford. It is similar to apple. Fruit wood has a much lighter smoke than nut wood so it is good with pork & poultry.
I have smoked meat with green (unseasoned) apple wood with great results. Stronger hard woods would have billowed bitter smoke if used green. Since pear is lighter you can use it sooner, I would let it dry for 3 months or so and then give it a try.