Hello Ray - Those bits look good. Congratulations! Regarding the amount of wood to use, it is a matter of taste. One of the reasons many of us use a digital scale is to weigh the wood so that we get pretty consistent results. Some woods are stronger than others so you start with maybe 3 or 4 ounces and work your way up to a taste you and your family enjoy. If the smokiness is too light you can always does it up with some sauce and increase the wood the next time. Just take good notes. As for doing something like a couple of chickens and a brisket, make sure the chickens are below the brisket. You don't want any cross contamination from the chicken (not sure if it is a serious problem but several posters have stated that). Yes, pull the chickens when they are finished and let the brisket keep on going. Check the poultry recipes for brines, rubs, smoking whole or spatchcock the fowl (split it down the backbone or remove the back all together and flatten it out, and use the back for stock). Also check the beef recipes for the brisket. Get a good digital thermometer to monitor the internal temp of the chicken while the meat thermometer on the 4D is used for the brisket. Enjoy.