Aaron, you are using a scale to weigh your wood, right? Only reason I ask is you said "it was
probably in the 205 oz range." A digital scale will tell you exactly, and not in a "range." The only reason I mention this is wood chunk size can fool you, depending on the wood. Some are more dense than others. Go by weight.
The other thing I want to mention is the
type of wood you're using. Personally, I do not like apple wood at all. Although it smells great, when smoking, it imparts a flavor profile to the meat that I just don't like. Because you are not dealing with smoke flavor effected by the heat source, you are getting a much more "true" smoke flavor than you will with most smokers. I treat the choice of wood no differently than I do any other spice. Different woods impart totally different flavors, and sometimes even conflict with the rub we use. Also, those flavors are very subjective! There are thousands of opinions on the "best" wood to use for particular meats, but it really boils down to what the best wood is
for you! The only way to find your favorites is to try them! Darn...it means you have to smoke more, but fortunately it's in the name of science, so it's OK.