One thing to keep in mind, when it comes to the amount of wood, is the length of time it will take the meat to get to around 140 internal temp. Past that, the meat no longer "absorbs" the smoke, so it collects on the surface and gets bitter (think of the inside coating on your smoker). So, you want to have enough wood to cover that distance. Also, starting out with a cold smoker and cold meat helps a lot with the smoke absorption.
