If chips is all you can get, Soak them for at least an hour, drain off any excess water, and spread them as evenly as possible a bit at a time across your coals.
A friend uses chips, soaked and shaken dry, in a smoker box in his Weber. He gets decent results from it, but honestly, I get better using dry chunks.
I have used chips with success, but you end up really light on the smoke flavor. Which might be a good thing... In that case, just one shot of the soaked chips should do it...