John, I feel you for what it did to the skin! That's why I never smoke chicken above 250 anymore. I'd rather have the meat protected the whole time, then discard the skin (i.e., feed it to my 200 lb scrap disposal unit - the English Mastiff named Cyrus).
About the amount of wood.... Don't get hung up on the ounces, since you only smoked them for an hour. One chunk would have produced the same result. The idea, for short smokes like that, is to have smoke going the whole time (at least for me), so one chunk would have certainly made it an hour. No sense wasting extra wood, if it doesn't make a difference!