Congrats, and Happy Birthday, Eric! Sarge is right - there'll be smoke inside the box, even when you don't see much coming out. You're probably looking at a 5-6 hour cook to reach 200 degrees (for pulled pork, 175 for sliced). 3.5 oz was probably plenty for that length of time. Your meat will only absorb smoke until it hits about 140, so a lot of smoke after that will only make it taste "over-smoked." You'll be fine.
Hang out here when you can, and post something on the "Introductions" section so we know a little about you! Oh, and post some pics of your work - we
love pictures!