add more chips?

I have had better smoke output from chunks than from chips. Chips work well in a charcoal fire, but not in the CS. If you stay with chunks in the CS, your smoke output will last longer and be greater in volume.

Remember the old Saturday Night Live skits where John Belushi would say, "No fries, chips" when someone would ask for fries with their cheeseburger? I think I would advise you, "No chips, chunks!"

Are you making a sort of fish jerky? Would you be willing to share the recipe?

Generally it seems like the longer the time period and the higher the temperature setting, the larger the pieces of wood you need, but the total weight required remains the same. So, you might use just 1 big chunk of wood for your application. Or, since 150F is pretty low, you might use a big chunk plus a couple little chips that'll make a lot of smoke right away.

It also seems like, because so little air moves thru, there's still plenty of smoke for flavoring in the smoker even after the wood is pretty well burned up.

Theres smoke even if you don't see it plus the better you season your smokette the better the flavor the food. Trust me you can easly use to much wood in a CS thats the first mistake newcomers make.

does the type of wood I use to season my smoker influence the taste I will end up with? Ie: If I season with hickory will that over power the apple chips I am using to smoke my fish with?

I believe the seasoning does affect the "taste" of the final product. If you put meat in the CS with no smoke, you still get a smoky flavor from the seasoning. The type of wood you use might affect the first smoke or two after seasoning. After that, though, I think there is just a general residual smokiness that stays in the CS. You can smell it in the summer when the sun warms up your CS and you aren't even cooking anything. Also remember that the seasoning keeps getting better as you cook more, so each successive use will season the unit more and add to the overall smokiness of the interior.