Soaked Chip Smokers vs Pellet Smokers

Actually as a person who makes and smokes sausage, ham, Canadian Bacon, bacon, etc., what has not been mentioned here is the flavor of the smoke. There is a much different flavor from chips,chunks or even dust that is soaked or dampened then the flavor of smoke from dry chips, chunks and dust. Especially when smoking @ low temps with cured products such as hams and bacon. For hot smoking, or BBQing in the 225-250 range if you soak chips or dampen dust and put it in some kind of vessel like a small stainless container the smoke flavor is very gentle and not dry and dusty. Usually if I am doing something uncured like ribs, pork shoulder, or brisket I will put a chuck of wood about the size of a tennis ball that is dry on the edge of the fire so it struggles to burn and smokes slowly. With BBQing, what I've found is gentle smoke over a longer period of time produces a flavor that I like better then lots of smoke all the time or lots of hot smoke a short time.....and like everyone says, it has to do with your smoker, experience level and particular taste........