[Ken V]

When I do a long smoke I normally put on 3 to 4 fist size chunks, usually 1 part hickory and the rest fruit. On shorter smokes or poultry usually just 1 good sized chunk will do.
I just arrange them around the outside of the basket and let it go.
I have used both lump and kingsford and actually prefer the briquettes for long smokes, just seems the temps are more stable for longer.

Good luck.

Ken