Back to webers - I used some weber hickory wood chips (soaked for a couple of hours in water) and added them to the coals when using the indirect heat method to cook a whole chicken. The hickory taste was certainly there but the skin of the chicken was like leather, brown and tough - too much wood chip??
I smoked a turkey last Thanksgiving and I think the use of a "mop" and basting every 40 minutes helped maintain the moisture.