Hi Jim! Must be around the Allentown area? I know it well!
As you can see, you get lots of opinions and information here - we're not very shy!
Let me throw my 2ยข in, too!
As for foiling meat: The answer is simple...NEVER! I started out trying all "published" methods (3-2-1, Texas crutch, etc.), and found the best results by ignoring them. Foil is for wrapping meat in when it comes out of the smoker!
Foil boats? Yes, I like that technique. Let me explain... I started with a #1, which never experienced combustion or the dreaded "smoke belch." When I got the #2, I had it happen right off the bat! I devised a method to counter it (which Gregg alluded to), which was to "ramp up" the temp slowly. This allowed the wood to smolder, and cool a bit, before blasting it again with full-power element heat. I then tried foiling the bottom of the chunk, and starting off going to full power. No belch, and quicker to cooking temp! I used this every smoke since, and have never had the dreaded belch! See what works best for you.
Amount of wood: 6 oz. max. Even for 14 lb packer briskets, this is plenty. The meat doesn't absorb it after about 140 IT, so no more smoke is necessary.
Keep on smokin' and find what works for you!