Page 164 - Turkey Book from Meathead

Don’t obsess over which wood to use either. The dierences are subtle and you should concentrate first on getting quality meat, trimming it, salting it, rubbing it, temperature control, and sauce management. Wood theory is a book length topic unto itself, so if you want to know more and learn why we tell you not to obsess over wood types, click here to learn about combustion and the dierent kinds of wood and smoke.
On charcoal or gas cookers, start with 4 to 8 ounces by weight of chunks, chips, or pellets for a mild smoke flavor that complements the meat and seasoning without overwhelming. No matter how much food you are cooking, 8 ounces should be enough. You don't have to be precise, just measure it in some fashion so you have a baseline for your next cook. Then you can add or subtract if you wish.
For a gas grill, there are a variety of wood chip boxes, smoker pouches (like Mo's steel mesh pouch pictured), and wood pellet smoker tubes that you can use, but a simple