Ribs/Smoke

only my third cook and I decided to try a rack of ribs. I kept it pretty basic. The ribs were buy 1 get 1 so I figured they would be good to experiment with. I put a little apple cider vinegar, mustard, and a rub on them and some how managed to get the egg set perfect at 250 for about 5 hours. I was pretty proud of my temp setting. That's it, no more no less. Rubbed them and cooked for 5 hours. They were actually pretty damn good. Not the best and I will "put more effort" in next time, but my goal of seeing what would happen if I just put them on and left them answered quite a few questions. 

My question. In my first couple of smokes I threw handfuls of chips in. This created a lot of smoke for a short period of time, but still provided a nice ring and smoke flavor. This time I tried chunks. I threw in 3 decent sized apple chunks and didn't get a lot of smoke or smoke flavor. I was excited about the apple chunks but really disappointed when I really couldn't detect any flavor. Anyone have any advice going forward. I threw the chunks in dry. Should I soak, did I need more?

thanks