I have never soaked the wood chunks that I use for long cooks on the OTG or when I grill, but I have used green(that is unseasoned) apple wood chunks for smoke. Prior to cooking I split my pieces and checked the moisture content of the wood with a moisture meter. The values I got were in the 50%-55% range, which means that they were about as full of moisture as wood can get. To my surprise the smoke that I got on that pork butt cook was thin and light blue with a very pleasant aroma. I cooked at a temp range of 250°-275°.