Some recommend incremental feeding of simple sugars to yeast while it is fermenting in primary.
On the other hand, many commercial breweries add sugar to the boil with no problems.
From what I can tell this yeast will do just fine if you add the sugar to the last 5-10 minutes of the boil to dissolve it and save yourself the hassle of adding to the primary.
If you do add to primary, you should dissolve the sugar (if it's crystalline) in a small quantity of water, boil it for about 10 minutes, cool it to about room temp, and add that to the fermenter.
I am going to be using honey for mine...1 lb. at the beginning of the boil to create more flavor and color compounds, and 1 lb. at flame-out to preserve the aroma of the honey.
Leave it in the primary fermenter for about 4 weeks to allow the yeast to ferment and clean up.