Pellet vs "Real Wood" Theory...

[NorCalQ]

I hope you can follow my explanation...
I think the main difference between pellets and "real wood" is moisture content. I know that even dried wood contains moisture. I know that moisture on meat attracts guaiacol, which is responsible for smoke flavor.
I know that smoke contains moisture, released from the wood during combustion. Guaiacol will concentrate on the moisture and it will eventually, stick to the moisture on the surface of the food. The more moisture coming off of the burning wood, the more concentrated guaiacol droplets will find it's way to the food.
I think the process of manufacturing dries pellets out, far beyond that of naturally drying wood. Because of that, when pellets burn, they produce a much dryer smoke than natural wood, therefore have less of the concentrated guaiacol water droplets to deposit on our meat. I picture free floating, individual guaiacol molecules floating around as opposed to many guaiacol molecules concentrated on a single moisture droplet. Picture single guaiacol molecules depositing on meat as opposed to concentrated guaiacol droplets depositing on meat or pellet smoke as opposed to natural wood smoke.
What do you think? Am I nuts? Do I have something here? Pellet providers keep saying that wood is wood, but I know that when pellets are made, a lot of heat is produced and moisture leaves the pellets. That's what got me thinking about this.

 

[Scallywag]

Water pan when cooking... problem solved.

 

[sparky]

Water pan when cooking... problem solved.

Bingo. scally is right again.

 

[NorCalQ]

I'm really not looking for a debate on anything. I was just putting out my thoughts on possibly why pellets impart less smoke flavor than chunks or sticks. Actually, some say that they can't tell the difference between food cooked with pellets and sticks.
I thought about using a water pan on the drip pan for added moisture, but maybe that's out too far ahead of the game. Maybe the moisture has to be there at the point of combustion, so that the Guaiacol or smoke flavor can attach itself to the water molecules, then float about in the cook chamber looking for something to stick to.
Again, this is all because I was thinking about how in pellet production, lots of the moisture seems to be heated out of the pellets. Some people even go so far as to soak chips or chunks to get more smoke, but that probably only creates an overabundance of smoke, resulting in a bitter flavor...that said, it is the moisture added to the wood that creates this additional smokiness.
I was also thinking, what could be changed in the pellet forming process that would retain some of the moisture, while still allowing pellets to be formed? Would this be possible? Does anyone know the moisture content of pellets vs natural wood that we might use to smoke with?
With all of us going towards the same goal, someone's going to eventually figure it out.

 

[TTNuge]

What do you think? Am I nuts? Do I have something here?

I'm really not looking for a debate on anything.

Ummmmmmmm?

 

[NorCalQ]

Just got this link from another forum. Thought you might be interested...
Barbecue Wood & Smoke: Different Types, How to Use it.
I know I was.
Wait a minute! This is why, when I use pellets to cold smoke cheese, I get a ton of smoke on the cheese...so much so that I have to vacuum pack it and let it sit for a month or so, to absorb and mellow. Last winter, visible moisture developed on the cheese and boy, did that cheese get smoke flavor! This really is an epiphany for me.