I am planning my first smoke this weekend, and I am planning o smoke some chicken leg quarters. I will use charcoal to start the fire but my main fuel source will be oak logs. I want to use apple chunks to help flavor the smoke and meat, but I don't know when to add them. Do I add them when I initially add the oak to get up to temp or should they be added after the ideal temp has been reached with oak and right before the meat goes in the cooking chamber? Also, how often would I continue to add the apple chunks? Every time I need to add more oak to fuel the fire or just sporadically during the cook? All help is greatly appreciated!!