wood amount question

No you do not need to add more wood during a smoke. The question is are you satisfied with the smoke flavor you are getting. If so then no need to add more, if not then add a little more when you start out and see how that tastes to you since smoke taste is very subjective from person to person. I typically use from 3-6 oz depending on what I'm smoking.
Jer

I notice that even after hours of smoking, and even though that no visible smoke is exiting out of the hole, when I open the door, there is still smoke inside of the cookshack.

Personally I wouldn't put turkey in the group of larger meats. Now brisket and PBs are a different story.

I don't reload with wood, I just use a little bigger pieces to start with.

I'm not sure if this belongs here but I smoked some ribs last weekend and threw in 6 eggs for fun. It is 110 plus degrees in Phoenix this time of year. 180 set temp to start with. I opend the CS 025 door at the 1 hour mark to check the eggs and noticed no smoke at all and no smoldering wood either. I think my smoker was probably at 160 to 170 inside before I even started. I turned the heat up to 300 and left the door open for a few minutes and started to get good smoke, then turned it back down to 275. All is well that ends well. The ribs and eggs turned out great. The point I guess is if you cook in really hot temperature zones, you may have to make some adjustment to your technique.