Yes, yes and yes!! I like mixing my small chunks with the large pieces. the small pieces will burn first and the bigger chunks will take longer stretcing out your smoke time.
There is disagreement over whether to soak or not. I always soak my wood but not overnight. Dried wood won't absorb a lot of water anyway, the cell structure is closed off. I think that soaked wood puts off more smoke but some of it may be steam (which doesn't hurt at all!).
I think it boils down to when do you want the actual smoking to start? Soaked wood takes longer to get going. I like to give my meats an hour or so of cook time to "open up" before throwing the smoke to them. Soaked wood is perfect for that.
One thing to try is use some big chunks of hickory with smaller chips or chunks of a fruit wood like apple or cherry. I think apple and hickory are a match made in heaven, especially with pork. The little pieces fill in between the big ones so you get a little more smoke longer.
All this talk is making me hungry!! That salad I just had for lunch isn't cutting it! I need meat!!!