Okay, so I have some questions for you pro's out there. I have a small GOSM and have been using it with the smoke box that it came with for several years now. I am thinking about changing to a 10 skillet for the chip box.. My question is three fold. 1. How long should I be soaking my chips, I typically soak for an hour. 2. How do I incorporate lump charcoal into my smoking process? Will it change the temperature? Does it add flavor? Is there any advantages to doing this in a gas smoker? 3. On a seperate note...I am always confused as to when to use water in the smoker, I normally always use water but wonder if there are some cooks where it doesn't help but hinders the process. Could someone please explain to me the concept of the water in the smoker? Thanks in advance for the help.