I have a new Masterbuilt 30". Last week I tried pork chops and a whole chicken. I used Stubb's blend of oak, hickory and applewood. I soaked the chips for a half an hour. They didn't burn even half way. When I emptied the chip holder they were still in large chunks and some were even still brownish. The flavor of both the chicken and chops could best be described as "muddy." The dogs got all of the chops and a lot of the chicken. This time I got some Webber hickory chips, but I don't know if I should soak them or not. I also don't know how much of them to use, as there seems to be differing opinions. I am going to try chicken breasts and legs. Once I went to a restaurant down by Mammoth Cave that serves only smoked meats -- put on your own sauce. I've always wanted to be able to cook meat that tastes like that. I also love the wonderful flavor you get on a charcoal bbq, but maybe I expect too much. Am I trying to get a flavor you can't get with my smoker? I'm reading a lot and getting fairly confused at this point since there are tons of good suggestions, many of which contradict each other. I don't want to put a rub on the chicken as I like the smoke flavor, but maybe I have to use something to keep it moist. I tried putting a bit of olive oil on the chops to help with drying out but ended up with slimy chops instead. Sigh.