I do a lot of smokes in my #1, and Joe is right on the money. 2-3 oz for small items like wings, 4 oz for ribs, 6 oz for butts and briskets. Remember - your larger cuts (especially) aren't going to absorb much smoke after they reach 140 internal temp, so there's no need to have smoke rolling the entire cook. In my opinion, the "over-smoked" taste comes when you accumulate too much unabsorbed smoke on the meat. When the meat will take the smoke, it diffuses into the meat and is somewhat diluted. When you look at the inside of your smoker after you season it, you'll see the golden brown coating from the smoke on everything; that's what going on to the meat after it stops absorbing the smoke!
So, the first part of the smoke is to actually "smoke" the meat; the rest of the time is just low-and-slow cooking.