Gas grill indirect heat smoking of meat, like this:
There is no need to soak your wood chips in water first of all. That's an urban legend that creates steam not smoke. I use a 7" cast iron skillet about 1/3 full with wood chips covered tightly with aluminum foil "close to and directly" over the heat (about 130 degrees celsius overall in the grill) as the smoke will find it's way out.
What about suitable smoking wood? Any fruit or nut tree wood is normally considered suitable for smoking with the exceptions of walnut, mango and cashew. Here in SE Asia guava is the only choice for local wood, but it's more a shrub than it is a tree.
I use a mixture of imported Mesquite, Hickory, Apple and Alder to meet my smoking needs.
