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Question on using wood chips

I have another newbie questions for all the experts out there.  I have been trying to use wood chips like cherry, hickory, or apple to provide flavor to the meats I am smoking on the egg but I don't seem to have any of those flavors in the meat when they are done.  I was wondering do most people use wood chips or chucks when trying to add flavor to their meats they are smoking?  Any suggestions would be greatly appreciated!


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