I prefer to use predryed wood like Oak, Pecan, Cherry, etc. Not that your selections of wood won't work, I rather not have wood that can ruin your smoke nor taint your pit. There is no real ratio of wood that is a standard since all pits are different. But I do say that the type of wood does make a difference. Bigger proteins like Briskets, Pork Butts, Roasts and Bellys do tend to be able to prefer harder woods like OAK, Mesquite, Hickory while light meats like Poultry, Seafood would like fruity or Alder woods. There are many videos on youtube that will give you an idea where to begin depending on your pit.