Hi Louie, I believe you've determined it is not a simple matter of multiplication, but rather making sure there is enough smoke to fully surround whatever is in the smoker for enough time to coax it into the meat until it hits around 140 degrees-ish...therefore a 'little' bit more wood.
As I recall, you've got a 50/55, so there's a limit to the amount of wood you can stick in the woodbox anyway...and don't restock the wood halfway through your smoke, by the way.
So, you're really looking at 4-6 ounces of wood. I 'think' you'll be right on with the 3 oz of hickory and 2 oz of apple. (though for my 2 cents, all apple is not such a bad idea either!)
Let us know how it turns out.
I was doing ribs for our 4 July party but a huge pork shoulder jumped out at me at 97 cents a pound, and I decided right then and there it was pulled pork for all of us! Maybe an appetizer or two on the grill just so I can play with the fire a bit.