It's All About Smoke Wood Chips Vs Pellets Vs Dust 

Hi Athena, hope your smoking pork butt goes well please let me know, like you I get frustrated with wood chips it takes more gas to get them smoking than it does to cook, if you have a blowtorch you can get pellets going quicker, I only have a kitchen blowtorch when I point the flame down it goes out, its useless, providing I don't put too many pellets in my cast iron pot it takes about 10 minutes until I see smoke. Many thanks for watching my video and your comment.

You're welcome

Hi there, many thanks for your comment, the products were being reviewed to create smoke on a GAS grill, and were my own personal findings. Many years ago I used to cook on charcoal and never found the need to add anything to the fire, that lovely smokey barbecue flavour was always there. The gas grill has much going for it, the one thing it does not do is produce that lovely smokey flavour hence the need for a smoker box plus wood chips, pellets, or dust. If the wood chips were not soaked they would just set on fire and do little to enhance the flavour of the food being cooked, when soaked in water they will eventually start to smoulder and give off a white smoke which imparts its flavour onto the food being cooked on the grill. Many thanks for watching my videos.

Hi Jay, thanks for your comment, many years ago at a Weber Academy session the instructer said "on a gas grill in a smoker box wood chips should always be soaked" and that's why I prefer wood pellets.

In a smoker box there is no need to soak. Soaking is for when the chips are tossed onto the charcoal or briquettes so they don't ignite and burn up with little smoke produced.

Soaking wood creates steam, which makes the meat mushy with less smoke flavor. I’m certainly not going to tell you what to do. For me, I don’t like steamed meat.