I would keep the small golf ball sized chunks, they might end up being useful.
I use two or three chunks for most smokes. In my kettle, I prefer less wood, in my UDS, fist sized chunks is good.
I do not smoke with mesquite, it sure would be easier and mesquite lump is everywhere around here. I find that the hardwood lump I use gives a very light smoke flavor to meat without any added wood, but, not enough unless I am smoking something I want to be delicate.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."