What Lonzinomaker said. In my SM066, for ribs I use about 2 1/2 oz of peach, for brisket about 4 oz of pecan or oak, for salmon about 2 oz of alder. Less wood for shorter smokes, milder wood for more delicate meat. I usually get small chunks of charcoal at the end, except for very long smokes like brisket. Too much smoke for too long equals bitter creosote flavor, IMO.