I don't have that smoker, so I can't honestly say how much. But without any info start with small amount (you want thin blue smoke TBS), once you have achieved that next batch add more, keep doing that until the smoke is too heavy and you no longer have that TBS. When you are getting white smoke and it takes a long time to finally go back to TBS, you have too much wood. If you are getting dark smoke, that is bad and ruins your meat.
Each time you add wood it will usually start with white smoke then turn to TBS provided you have good combustion and not too much wood burning/smoldering.
You should have ash if you have good combustion.