I don't know what kind of a wood tray you have, mine is a heavy cast iron one that heats up very quickly, maybe yours is different, that is why I said you need to find out what works for you.
My lump is..., see where I live, we don't have those kinds, what I use is a locally produced lump and I don't have the slightest idea what kind of wood they use, that being said, lump is wood that has been turned into charcoal, so burning lump will give you a smoke flavor, I started smoking with my WSM using just lump and had a smoky flavor, it wasn't until a couple of months later that I found a dead mango tree and started to use it.
This is just a suggestion, but why don't you just try using lump to begin with until you learn how much to use and the taste that particular lump imparts, after you are comfortable with that then add some other wood to augment the flavor of the lump, by then you should be able to taste the difference, then change to a different wood and see what that does.
As it has already been stated you don't need alot of lump or wood in the tray to have a smoke taste and if I understand it correctly it's a chemical reaction from the wood or lump burning that imparts the smoke flavor, if I'm wrong I hope someone will correct me.
This is what I did, maybe it will work for you, I smoked 1 chicken breast at 325° with the wood box loaded to the gills, I had white smoke pouring out of the exhaust, took it to 167°. Let it rest and took a bite, I new it wouldn't be edible, but I wanted to have the information of what too much smoke, the bitter, numbness of the lips, tasted like, it was for a point of reference, that is how I have arrived at how much to fill my wood tray, if I put too much I knew immediately what the slight bitter taste was, like I said I cooked alot of chicken and it took some time, but now I know what works in my smoker.
Smoking is an art and it takes time to learn what works, but ahhh..., the rewards are worth it.
Glad to be of service, Gene