When do you add wood ?

When I cook on my 22.5 WSM, I usually bury 5 to 6 fist size chunks of wood throughout my coals. I use the Minion method and let my cooker come up to temp. (about 275 to 285). I put the meat on once I see that the temp has pretty much settled. There is not much smoke by the time the food is put on. My question is should I add more wood during the cook, or should I just let it be? I don't want to make billowy smoke but I don't want to miss out on a good smokey flavor. What does the Brethren say?