How long does wood last

Lots of philosophies/opinions out there.

Without getting into what you are cooking,what kind of wood,amount you start with,how much smoke taste you can stand,my immediate answer is no.

Next would be,if you think you need more,add a little more,and see what difference it makes.

In a CS ,you are more likely to oversmoke,as it is very efficient in it's wood consumption.

Tom,

Thanks for the quick reply. Not a big issue today, as I am plotting just some ribs after the initial seasoning smoke -- and there won't be enough time for something long. But the weekend is close ;-)

Be very easy on the wood with ribs. I wouldn't go over 2oz for your first batch.

Sometimes my butts and briskets take up to 20+ hours in my Smokette 008. I usually just put in 2 golfball size chunks for the entire cook and it is plenty, sometimes there is a small charred piece or 2 leftover even.

Thanks for the continuing helpful hints. I did my break-in smoke for 5 hours and the chunk of wood in the front was just ash, the one in the middle was half gone and the one in the back was only blackened. That seems to be a consistent thread that the further back the less they seem to burn away -- at least that is what some comments throughout the forums seem to suggest.