In the past I have been guilty of using to much wood. This comes from making coal beds in horizontal smokers for some time and only as of a few years ago have I been introduced to vertical smokers. Minion Method and so on.
I burned an overly full wsm ring of lump with two "smaller than" fist size chunks of semi-seasoned pecan and one "smaller than" fist size chuck of very dry hickory on yesterdays cook.
I made burnt ends with the same lump and wood that I had started with 11 hours prior. At the 13 hour mark the charcoal was about gone. It was holding temps around 215.
At the 13 hour mark I still had a nice light wiff of smoke exhaust coming from my drum smoker.
I have come to realize that some smokers, mainly vertical type smokers really don't need a lot of wood to produce smoke all day long.
As for those of us who foil beef or pork, I don't thnk much more that a couple of small chunks is all that is needed for an entire cook.
Just an observation.