How much wood do you use?

[Wurst]

I've had my 1400 for about 4 years now and love it. I think I've probably used too much wood in the past. I recently brined and smoked a chicken that was amazing. I didn't use much wood. Surprisingly enough it was fantastic. The whole bird was nice and golden, without that ugly black skin! So, my question is, how much wood do you actually use, and have you ever used too much??