RE: How much Smoke is too much?
I smoke on WSMs at contests and now have a Cookshack/Fast Eddy pellet fed smoker for my larger cooking jobs. On the WSMs, I use four or five chunks of either peach or cherry wood when I am making ribs.
One caution, if you give them too much smoke late in the cooking process, they will build up creosote on the meat and give you the strong smokiness and even some bitterness. And you don't need to see much smoke for the meat to be picking up the flavor. This is a common misconception. In fact, when I use my WSMs, I will put the chunks of wood in with the charcoal and let the outside get charred before I put the meat in. Doing this, you will get a whiter and clearer smoke which is good for smoking with.