as a newbie to smoking, I had a question on how much wood to use for smoking meats. I have only smoked meat once, and it was a small piece (2 lbs or under) that I used for practice. I used hickory chunks for smoke, and it ended up having an almost overpowering smoky flavor (if there is such a thing), according to my family. Is there some kind of ratio of wood to pounds of meat that people use, or is it all personal preference? I'm sure there are more things than I can think of that affect how much wood to use, and experimenting with more meats and types of wood will help, but I'm looking for some general advice for starters.
Do some types of wood produce a stronger smoke flavor than others? Right now I have hickory and oak chunks, and apple and mesquite chips, available for use. I plan on using charcoal in a Weber grill, and meat that would be 5 - 8 lbs, for smoking in the near future. Thanks for any feedback.