Since I'm without a smoker box at the moment I have been using the foil pouch method. The chips dry out in just a couple of days once hacked from their trunky home, so I've rehydrated them for 20 minutes before pouching and placing.
The smoke is voluminous from a handful of chips and I've been pleasantly surprised to see it last for half an hour. I'm grilling over indirect heat on foil, with fish at the back and the pouch on the drip shield over the front burner on fairly high heat. The temperature is low enough to easily achieve medium-rare to medium for almost the entire thickness of a fillet.
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