I've been using my #1 for about a month now. I use those round pieces of wood that were included in the box as my guide. For quick smokes, salmon, chicken, steak etc, one of those rounds is plenty. For long stuff like a brisket or pork shoulder, two of those chinks are enough. These units are so well sealed that you really don't need large volumes of wood and smoke to get the desired result. To me, the low volume of wood used along with the low wattage on the #1 make this smoker a no brainier for nearly free smokng. There is absolutely no need to add wood during the smoking process from my experience.
