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

MOT - sorry if my suggestion turned out bad. When I first got my BGE and never having used lump before, I ruined several meats, etc. The main culprit was getting up to temp before getting a clean burn and placing the meat on the grill. The bad smoke would impart an undesirable flavor. My children would refer to the chicken as "burnt house chicken" because that's what it tasted like.

Maybe I over compensate but after learning what I was doing wrong, I've never repeated by misfortune again.

You can certainly get a roaring flame my way. But what's important is getting a clean burn (which I usually key off the color of the smoke).

If it seemed to take to long to 'cool down', I would suggest stirring the charcoals once/twice after lighting, then closing the lid (with some part of the cap open), and monitoring the temp. Continue to adjust the vents as req'd until you achieve your desired temp.

One the target temp is reached, open the lid, add in your wood (stir if needed), position plate setter, then grill, and finally place meat on.

I really enjoy learning from others hopefully they'll continue the discussion.