Wood chips in the smoke tube makes good smoke, but as others have mentioned, they don't last nearly as long filling the tube with pellets. And the chips need to be actual small chips, not chunks or they won't burn right. The aroma is much better than pellets though.
I strongly recommend running as low as slow as possible to get the heaviest smoke. Pellet smoke gets thin starting at 225F and is essentially gone by 300F. 160-180F will put some decent smoke on the meat, after two to four hours turn up the heat, depending on the size and internal temp of the meat. Add a smoke tube with wood pellets and you can get a good amount of smoke on the meat in the first half of the cook.
I strongly recommend running as low as slow as possible to get the heaviest smoke. Pellet smoke gets thin starting at 225F and is essentially gone by 300F. 160-180F will put some decent smoke on the meat, after two to four hours turn up the heat, depending on the size and internal temp of the meat. Add a smoke tube with wood pellets and you can get a good amount of smoke on the meat in the first half of the cook.