Yep,chicken can take on a lot of smoke,easily.
Many comp cooks carry a small weber grill-just to do their chicken.
Some CS folks will use only the smoked walls of the cooker,to add that hint of smoke.
Never one to discourage experimenting,nor expanding our knowledge base,but I'm reluctant to recommend using pellets, a bunch, in a traditional Cookshack cooker,except when there is not an alternative.
Yes,I'm influenced from the comp side of things.
The pouch products can vary quite a bit in strength and quality.
If they aren't 100% flavor woods,is the base alder, from west of the "big river"?
Maybe oak from the eastern side?
They give you one additional thing to think about ,or chase down ,in the dark.
As we travel,that is another thing not to haul,or keep up with.
As we expand the range of our cooking,we may find we are cooking several products quickly following each other.
Or,multiple products at the same time.
Having the knowledge of wood chunks and how they affect the multiple products is handy.
The traditional CS cookers are designed for wood chunks and good cooks have found them to be the preferred product ,for a half century.
Might be a reason,we all gravitate back to them.
Not having to change fuels in mid stream is also handy.
An example is, pellet cookers used for four different products.
When we run out of wood for a regular CS,we can break off a branch,or pick up a piece off the ground.
No need to be trying to find an after hrs bbq store that has the same kind of pellets, we used last time.
My guess is,when we have this conversation in a year,you will have moved thru the pouch pellet phase and be a master at the use of chunks,for amounts,flavors,color of the finished product ,and timing.
Might be that if it adds little to your product,KISS might be appropriate approach.
Nothing wrong with the trying,because then we know.
