Soaking wood chips is a common practice that isn't always necessary. Certain chefs dislike the way that soaked wood chips are prone to lowering the temperature, making exact temperature control outside of the scope of beginners necessary. Soaked wood chips are typically only essential when using traditional smokers where direct contact with the hot coals occurs. We suggest experimenting for yourself to determine the blend of soaked and unsoaked wood chips that grants optimal smoke production and flavor intensity for your specific setup and preferences.