Wood chips..anothe newbie question

Mix a hand full or two (pork loin right?) into your lump before lighting.  It's also fine to add after lighting.  Mesquite is pretty strong so tread lighter if you us it.  Apple and hickory go good with pork loin IMHO.

johnnyringo said:

Forgot to ask, do you soak them in water first?

I never soak my chips or chunks. Wood does not absorb water very readily. If it did, they would not have built ships with it.
In my experience, the water makes for a more acrid smoke flavor.
'Cap's guidelines for chips and chunks for smoke wood is golden. Follow his lead and you will have the best results for smoking. 
Brent also makes a great point about mesquite, a little goes a long way.
Do not expose poultry to too much smoke, as it absorbs it very readily.
If you get a chance to try sugar maple, pecan and peach, you might enjoy them as well.
Good cooks await, have fun.

Use a lump like Rockwood that doesn't add much smoke flavor of its own so that you don't overpower those subtle fruit flavors.

For the chips to smoke, they need to see some heat. Spreading chips all over the lump for a low and slow will not work, as the lit area is pretty small. I would add the chips onto the lit lump right before you put the food on.....and they won't last very long. 

I only use chips for a dash of smoke on hot and fast cooks. The better bang for the buck for low and slows is chunks. They last a lot longer in the heat and will give you more smoke.

For a low and slow, I light the lump, and once I get a softball sized area of lit coals going, I will surround it with wood chunks and set up the rest of the cook.

If you're cooking poultry or fish, go light on the wood. They absorb smoke readily.