The biggest chunk of wood was peach, with a small hickory dowel. I've found, at least with the #1, you have to add a little more wood than those of you with the # 2 or 3 - probably due to the size/wattage of the heating element. I always have unburned wood in the box at the end of a cook.
The meat wasn't over-smoked at all, and we tend to pull the skin off. If we were big "skin eaters," (not the Zombie kind), I'd probably back-off on the amount of wood. The rub & skin definitely keeps the meat from being too smokey, imho. I was surprised at the even color of the skin - thought it looked pretty cool! I've never had a chicken come out so even in color.
By the way, the brand of chicken I always use is Smart Chicken. It's hard to find in NW Arkansas due to this being the home of Tyson Foods, Inc., but some stores have it. Their chickens are minimally-processed, never frozen, and no additives at all. I find the quality of the meat far superior to any of the other "big name" chickens I've used. I bet organic, free-range birds are even better yet, but I just can't find anything like that in my area.