I thought maybe get them going in a chimney then drop them in the smoker?
Does this seem reasonable, or will the smoker do fine on its own?
Skip messing around with either chips or chunks. Get an AMNPS A-MAZE-N Pellet Smoke Generator and for a small amount of money you can generate up to 10 hours of smoke at ANY temp the MES can be set to including completely off for Cold Smoking. The MES has to be reloaded every 30-40 minutes, this is a real PITA during a 20 hour Brisket smoke, over night, in the winter. And the MES will only generate smoke at a minimum temp of 180°F. Cheese will melt and sausage fat will melt out at this temp. The AMNPS eliminates all these hassles and lets you smoke anything at any temp. Take a look at the links below and enter the contest you may even win one...JJ
Chef JimmyJ has it right. The AMNPS removes the last hurdle to effortless smoking. Start it up and walk away. If Masterbuilt would design an MES with the AMNPS in mind or already built in I think they'd have a huge success. Until then we have to add it ourselves. Either way it's a win-win.