Glad to help. On wood consumption, I can't speak to the Sm-025, although I think it is similar in operation to (just smaller than) my sm-066, which is very, very efficient on wood. I've found that if I want a good amount of smoke in a short-time cook (like smoked salmon) I do better with smaller pieces, maybe 1 oz a piece, rather than a couple of large chunks. That way, most of the wood burns in the start-up phase, and then the salmon is just about done anyway. Glad you're enjoying your cooker!
Just for interest, I have noted that KCBS does not allow "smoke ring" as a factor in BBQ judging on their sponsored circuit.