There's chip, like Chasing Smoke's example.....
There's shread, like I'll use for certain kinds of cooks......
There's LOGS, like Mark (MacEggs ) uses for pizza......
And, your basic chunks, like a lot of folks use in a variety of ways, kettle, WSM, UDS......in snakes or buried in Jim Minion method burns.....
I don't have any pics of chips in foil packets, as I'll just throw them on like Chasing Smoke's way of doing it, or maybe just a handful at a time.......
The packets will slow down the burn some but, for me, just tossing some on will get enough of the flavor going if it's something like meatloaf, a fattie, certain chicken cookups, fish, anything where a somewhat lighter flavor is desired.......
Pork butt, brisket, or clod gets jackhammered with a bunch of chunks......