Hey Everyone, hope you are enjoying your summer! I'm smoking up a storm loving my weber! I have been using wood chips up to now, and bought some chunks today, I was wondering how many you would use. Say for a 3/2/1 rib smoke A 9 hours pork/beef pull smoke A 2.5 hour chicken thigh smoke Any input is appreciated as always! Want to use them tomorrow for my own backyard ribfest hehe Cheers!