I had this problem in a Cabelas 100 electric smoker, and I solved it by using a 10" cast iron fry pan and a cast iron cover drilled with 1/4" holes drilled as vents. I'm very happy with this set up and have used it about 100 times. It starves the chips of oxygen, so no flame, but you still get the smoke. If you remember high school science, it "distils" the wood this way, rather than igniting it. I imagine a smoker box would work the same way. I don't like to soak the wood, either. I find that it just delays the flames, the wood has to dry out before it starts to smoke. I don't see the point. And yes, I do use chunks, chips, and saw dust of my own making. I have a couple of apple trees and a peach tree, I used to have two peach trees, and I'll be burning that dearly departed tree for years.