My dry hopping method: Around day 6 of fermentation (when its slowing down, almost finished) I throw in loose pellets and give a quick swirl. Then coat with a blanket of CO2 and let sit at fermentation temp. After a few days I might rouse it with CO2 if the swirling of the carboy isn't enough to get even dispersion.
This all happens in my fermentation chamber (gutted minifridge), so I just turn the fridge on after a week to cold crash it. Most of the hops drop, then I rack to the keg with gelatin to clear the rest.
If you don't have CO2 or the fridge, just drop the hops in and wait for them to settle. If you're stressed about having clear beer you can use a bag and/or whole hops. Also if you don't have CO2 I think its a good idea to throw the hops in when there's still a bit of fermentation left to do, as the positive pressure will help prevent oxidation of the beer.
Fermenting: Flanders Red Ale
Conditioning: Blackberry Mead, Altbier, Cardamom Saison
Kegged: Vanilla Bourbon Porter, Belgian Strong Dark