Vic C, Good morning. There is a definite advantage to quality smoke. The flavor in the food.
Now that is easy to say and hard to define.
Say you start a campfire and the first hour or so the smoke will drive you out. As the wood burns and the coals become more prevalent the white voluminous smoke dissappears and a thin blueish smoke appears. The water is gone from the wood and the volitile oils that were present are burned. At that point the smoke has a better aroma doesn't burn your eyes etc.
Dry, aged wood will give those results. Dry sawdust and chips will give those results. Use a small amount of fuel on a small fire to start with and you are on your way. Not knowing what your smoker is, makes this an awkward question to answer for sure.
Here is an example from the forum that will help----
In the bottom of this picture you can see the thin wisp of smoke being generated from my homemade smoke generator. That amount of smoke is all I need to produce really good smoked food. It is a "poor copy" of the "A-maze-N" Smoker Todd makes and sells. He is a member of this site.
The smoke generator shown below is the perfect product for hot or cold smoking if you are not using wood sticks.
http://www.amazenproducts.com/ It produces the quality smoke from the discussion above. This is Todd's smoke generator.
Dry wood---Small fire====Good food. Hope this helps and questions are always welcome here.
PS--Welcome to the friendliest Forum on the web. Dave