I just used cherry wood (for the first time) on some chicken breasts. I let them smoke for 2 hours at about 120 degrees. When I came back to transfer em' to the grill to finish em' off I noticed that no smoke was coming out of the chimney. As well, when I went to clean out the ashes from the smoke box the chips were almost all intact.. and I questioned if they even smoked at all, but when the chicken was done, it had a unique flavor.... not necessarily a smoky flavor.. but rather something that was sweet and robust at the same time, and very good. But at this point I question if it is normal that cherry wood doesn't give off smoke? Does cherry need to be at a higher temp to start smoking? Also, I let the chips soak for about 2 hours prior to using them. Thoughts?