SmokinOkie
While not a great admirer of Alton Brown and his "Good Eats" show I do get a kick out of him and I also get some good ideas. And yes, I did build his terra cotta flower pot smoker but that's another story. http://www.goodeatsfanpage.com/Season7/Q/QTrans.htm
Anyway, in all of his recipes he uses the weight of igredients instead of the volume. For instance instead of using 1 cup of, say, Kosher salt he will spcify the weight . Same for flour or anything else. This eliminates any errors in substituting table salt, sea salt, kosher salt, sifted flour, sugers, etc. A pound of salt (or any other igredient) is a pound of salt no matter what the volume is. And the volume difference can be quite a bit between kosher and table salts. Enough even to ruin a brine
I only brought this up as I noticed in some posts that readers were wondering about these exact substitutions. And, if you are using a scale to figure oounces of wood you might as well use it for ingredents too.