Spiced Winter Ale - when/where to add spices

I’ve heard some who’ve brewed Spiced Winter Ales add the spices to the kettle at flame out so they steep while cooling the wort then remove them prior to racking to a fermenter. …and I’ve heard some add the spices to the primary fermenter and let them steep during the fermentation.  …and I’ve heard some add the spices to a secondary and let them steep for a month or so after primary fementation.  …so, which is it? What do you do when you brew a Spiced Winter Ale?

I have used this resource in the past: https://byo.com/equipment/item/1928-brewing-with-spices-techniques

Note the link to the spreadsheet detailing when to use each type of spice.

Excellent resource. Interestingly, some of the conflicting advise above comes from BYO. LOL