re: When do you add your wood chips/chunks for a low and slow smoke?

After you get it stabilized and just before you put the meat on. I also add some chunks through the two side gaps in the grating and push them into place with a steel rod as/if needed while cooking. I'm talking about the Egg specifically.

ETA: I almost exclusively use chunks not soaked in water. They smoke way way longer than chips so you don't lose smoke prematurely or need to add anything very often. The only time I use chips is if I run out of chunks in something or if it is a wood like Cherry that is a little harder to find chunks of.