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

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I've tried to read as much as I could, but most everything I can find talks about temps, recipes, and length of cook....and not so much about the best way to start the fire. I can control the temp, but I'm not sure if I have the right kind of fire/smoke with the temp...if that makes sense. Any suggestions?

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Primo Oval XL 6+ yrs, firebox divider, don't have to mess with plate setter, etc just start fire with electric starter for 8-minutes with lid open and intake vent wide open. Place cold seasoned meat on end away from fire, place two to three medium to large chunks directly in the fire and add some more lump on top. Shut lid and adjust vents to desired temp and smoke rolls for roughly an hour or more at 225, which is really all you need. Soaking chunks is not necessary, the wood will absorb very little moisture even if you soak it 3 hours or longer, chips are a waste of time unless you are using alder or similar to impart a light smoke to fish, etc. Lump varies a great deal, some needs to burn longer prior to placing meat in the smoker. For cooks over 3-hours I tend to mix low density lump with high density larger chunks, ie Royal Oak + Wicked Good, to maintain an even cook temp and longevity of the fire.