This is a personal theory of mine, but not one I'm equipped to prove. But I thought I'd run it by you.
Creosote forms in the smoke more readily at lower combustion temperatures, under 250. Creosote is usually a by-product of a poorly burning fire.
A clean burning fire produces a better tasting smoke. Which is a less visible smoke as well.
With the hassles of managing a low even temp in the cooking chamber adding a wet piece of wood that will burn poorly just seems like a bad idea for best flavor.
I burn more wood chunks this way, true, but I like the flavor better. But this is not a blind unbiased tasting.
me eat it all the time