Please see the link below. It has been my experience with both Cookshack and Smoking-it that depending on what is being smoked and its relative size 3 to 6 ounces of wood is more than enough to impart a good flavor to the meat. One school of thought is that meat has open cells that accept the chemical properties of the smoke which produces the pink smoke ring, which only penetrates a fraction of an inch and cease, likely because heat has sealed up the open cell structure of the meat when it reaches a surface temperature of 140 degrees. After that, the flavor of the smoke ceases to do much more than just sit on the meat and not "in" the meat. According to the link, the smoke ring has no flavor. That would mean that most of the flavor is actually at or just below the surface. As a user of the Cookshack and now the Smokin-it, I can tell you that I get great smokey foods with very little wood, generally 3 to 6 ounces, depending upon what I am cooking.
There are also two videos featuring the Smokin-it smokers. The first is the model 1, the smallest. The second is the number 4, the largest. Hope these help.
