Back in the day when smoking with my 009 and Amerique, I'd add chunks, set temp, wait about 30 minutes to hit temp and then add meat. Now and again I'd start a pork butt or brisket from the start...didn't seem to make much difference. That said, I was judicial with the weight of the wood. Butts and briskets never had more than 4 oz in the wood pan. 2 oz for ribs and chicken usually an ounce or less.