Ok, I could be thinking into this far deeper than it needs to be but, does it matter what temp the water is when soaking wood chips?
Here's the recommendation that I've read. You should use HOT water to soak the wood. The reasoning is that the higher temp of the water causes the wood fibers to open farther than with colder water. This in turn causes the wood to fill with water faster, and supposedly deeper into the fibers. Chunks or chips... Obviously the chips are smaller than the chunks. You're going to have many more chips on a fire than chunks. My reasoning of how this works would be then that wet chips will offer more smoke flavor (more surface area smoldering) than wet chunks, or either type dry (less smoldering and more burning). Now since I plan my grilling adventures more as an expected event than a last minute scramble, I've been known to put the wood on a soak for 24 hours before I'm going to need it. With that amount of time in the water I'm sure that the temperature is irrelevant. When it doesn't float anymore it's waterlogged.