Wow, Russ, you sure did right by me, and I appreciate your advice. For the very first time since I've had my AmeriQue, I got my wood to smoke for the duration of a lower temperature cook. I recently posted that my chunks blacken a little bit at the edge, but that at 200º, the wood did not continually smoke during a cook, and also that the wood never turned to ash. Now that I'm thinking, I may have posted something similar about a year ago, after my first fish cook. It has been an on-going quest to get my wood to burn at low temperature cooks, similarly to the way they do at 225º and above. As per your advice, this time I chopped a good sized chunk into pretty small pieces, for more surface area. I did Salmon for 90 minutes at 200º, and the smoke was really flying for the whole cook. This morning when I emptied my wood box, I noticed that a lot of the wood had become ash, and the few chips that were black---were black, through and through, versus just at one edge. Thanks again for your right on advice.
Jeff

Anytime Jeff,

Sometimes, it's tough to figure out the right answer to the question, but responses like this make it all worthwhile.

Glad it worked.