Follow the guidelines for wood amount. That's about the amount I use except I like a 50-50 mix of apple and cherry. If there isn't enough smoke flavor, then you can add more wood initially next time. You don't need to have smoke from wood for 8 hours. I have learned it is better to follow a recipe the first time so I have an idea on what the dish is supposed to taste like and then I can make changes the next time to fit my tastes.
These smokers seem to hold onto the smoke so if you use too much wood you will probably get a bitter flavor. Also do a search for meat not absorbing smoke after it gets to 140 deg temp.