grizzog- Go light on the wood. I have a large smoker and normally use just 2 ounces. It is roughly the same size as the model 3. The chamber will fill with smoke, lots of it as the draw to exhaust is minimal. You get a large chunk or two of wood smoldering and smoking inside, it will build up with only one place to go and it is not in any hurry. It lingers and the small particles in the smoke impart the flavor we all love. But too much is a bad thing.
On wood. Buying in the big box stores is economical. But what was the source of the wood? How was it stored before being bagged and shipped? Was it sap or heartwood? Lots of variables.
I would only buy wood from a reputable source. Try Marks Tree Farm. Another source is the maker of the Big and Little Chief smokers. There is also Smokin-it, Smokin Tex, and Cookshack.
And I would cut back on the amount of wood. If you get good results but weak smokiness, you can sauce it up for the meal and increase the wood on the next cook.