If you mix fist sized chunks of wood with the lump, you will have smoke throughout the cook. Starting from the bottom, place chunks in the middle of the lump roughly on above another so that one will always be burning. Lump in a Kamado tends to "burn down" in the middle so it's best to place the wood chunks close to the middle. Fresh lump gives an acrid smoke at first so let it burn 20-40 min to burn off the gasses that can give food a bitter taste. Hold the palm of your hand over the exhaust (not too close
) then taste it... If it tastes bitter, so will the meat... If it burns your eyes, it's too soon... You want thin, blue smoke ... The flavor is still there... even if you can't see the smoke.