I second that.
Soaking the chips first creates more smoke and a longer burning time for the chips.
For those who use a charcoal grill, like myself, you can also use the chips to help get the fire going which is a better option than 2 cans of lighter fluid.
We've tried hickory, cedar, mesquite and maple planks/chips with jumbo shrimp, steaks, various fish filets (mostly salmon or tuna), burgers, smokies, potatoes and lobster tails.
The chips are easier to use than the planks for smoking purposes unless you are smoking with different woods for different foods. Then obviously the planks are the better option but be warned, too large a plank and it curls away from the heat such that your food may roll off.
