Strain the water from the chips into the water pan and place the water pan in the smoker. Throw the chips away as they're now almost ruined except for lining the flower bed outside. Put in charcoal and new fresh DRY wood chips (or chunks) and light the fire. When your smoker is up to temps and there's thin sweet blue smoke (not the billowy white smoke produced by wet wood chips) put the meat in the smoker.
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from everywhere)