I've often wondered if not just the quantity of wood matters, but also how it is divided up. In other words, it seems to me that 2 2oz chunks of wood will produce a lot of smoke quickly but stop earlier than if I use 1 4 oz chunk. I've also toyed with soaking 1 chunk in water to delay the smoke (as per the amazing ribs website), thus giving me a longer smoke time.
All of that said, I generally use 1-2 oz for small stuff (wings, thighs, ribs), 4 for tri-tip, picanha, and brisket flats/points, and 6 oz for butts. I haven't done a full brisket yet.
I've never had anything on my #2 that was too smokey, but I learned that lesson on my Orion cooker. My first cook on it was ribs and chicken breasts and I used a LOT of chips. Tasted like I was gnawing on sticks, had to toss it all in the trash.