Shawn, i have a bag of mesquite and hickory chips downstairs. The instructions on the back confirm what i saw on a bbq (food network) show yesterday.
They recommend soaking the chips for 20-40min and mix 2/3rds wet with 1/3rd dry.
The wet creates more smoke and for a longer period of time while the dry acts like tinder to keep the wet smokin.
I use charcoal myself and need to find a starter chimney.

"Those who preach the myths of audio are ignorant of truth."