You don't want to buy the chips. You want to buy lump big as your fist. Also came the conclusion I don't like hickory, too strong, but pecan and apple is good. I have a weber bullet and I can keep 230F for 13 hours using the minion method. Basically putting a chimney full of unlit charcoal in and putting 20 lit ones on top with the wood. Also wetting is a waste most of the time. With lump, don't worry you will have more than enough smoke.

I can smoke things with alot of fat like a brisket or a pork butt, but I have done two deer hinds that have been dry as all get out.

But I have tasted some real juicy hinds that are smoked at low temps. I was thinking maybe if I foil the hind about half way thru, it would stay juicy. My father in law does one thats great. He does it on a propane grill in a tinfoil pan. I thought his comes out good cause he has it sitting in tin foil pan.

Thinking of trying again in foil with apple wood and at 225F until internal temp is 142F.