Couldn't post for a bit...something with site, anyway:
No water for the smoke wood, especially in the container...it will just delay the onset of smoke due to preventing the wood from getting hot enough to produce smoke (water vapor cools the space it's in).
OK, just to clarify: "white smoke" is mostly water vapor being flashed-off from the wood, hence lots of white from the vent upon the onset of smoke when you add more wood, then tapering off shortly afterwards. Soaking smoke wood, while it may seem to help chips smoke slower/longer, adds very little moisture to the wood because it takes weeks to soak through more than a 1/8" or so into hard woods. I haven't soaked smoke wood for about 6 years after deciding it did nothing for me. It may be a standard practice for many, and it may work for them to achieve a better smoke...it just didn't get me what I wanted, that's all.
After experimenting for several years off and on with heavier smoke, lighter smoke, white, blue, I have recently come to the conclusion that there is a useful purpose with all of them. I came to this point when I was developing the wet-to-dry smoke chamber for hot smoking, wherein I used a heavy white smoke for up to a few hours at the start of the smoke, then allowing it to taper off to thin and blue for the remaining smoke time. This method has resulted in among the best smoke flavor I have ever been rewarded with. How is this possible? White smoke is most water vapor...moisture is needed for smoke to collect on the meat/food, and I want high humidity at first, anyway, so the heavy white smoke was what I needed to accomplish my goal. Why no bitter taste? Because the smoke was not stagnant...I keep a good draft flowing through the smoke chamber. If creosote is the cause of a bitter taste and/or tingling/numbing of the lips/mouth, you likely have too little draft in the smoke chamber.
Here's a very well written thread from a member I have a great deal of respect for, due to his willingness to experiment, research and find answers as to why and how...and share what he learned with all of us here on SMF. It should help explain what I have experienced in better detail...I think you'll find it to be rather enlightening...please, allow Tom to educate you on the subject:
http://www.smokingmeatforums.com/t/139474/understanding-smoke-management-updated-5-18-13
BTW, he, like myself, has also written a variety of tutorials with tips and methods on some of his favorite things to smoke. Go to the
advanced search and just type in his username, or click on his
profile and select
threads started to see what he's plugged into SMF...good stuff to know, given from a skilled and knowledgeable master of smoke.
Eric