Seasoning Amount for 120 Quart Crawfish Pot

Last spring after my first boil of the year I was a bit unhappy with the taste and way the seasoning turned out. I typically used 1.5 bags of Louisiana Fish Fry brand in the past, with great results and rave reviews from guests. After this occurrence, and doing some research, I was led to a topic here with a long discussion about the possibility of Louisiana having changed their recipe. I sort of chalked my issue up to that. Many suggested Louisiana + Chackbay, so I tried that for my next couple boils, and it was improved, but still not exactly where I wanted it. As I have been getting ready for my first boil this year it hit me. Last year I began using a 120 qt pot vs the usual 80 I had been using before. So I have been wondering if this could be my difference and causing my lack of seasoning. What amounts / seasonings do you all use for 120 qt boil? Thanks in advance!