Maximizing Dry-Uopping Effectiveness

Well, I am making another IPA this weekend. Going for mid weight, medium bitterness but lots of late flavor and aroma from Amarillo and Simcoe whole hops.
I have Dryhopped with 2oz of whole hops before in my 5gal carboy but I am thnking that using a lot more wont add that much more aroma due to the relatively limited surface area in the CB. My thought is to rack to secondary into 2 5G carboys (about half full of course) and dry hop with 2-4oz in each. Then combine thm back again when I keg it.
Would this help the "efficiency" of the dry hopping effect? or not worth the trouble.
Anyone tried this or dealt with this idea?
Thanks.

Personally I dont think it would be worth the extra trouble.

No, the process is one of leaching the oils out of the hops and has nothing to do with surface area. I would recommend a bucket or a keg for serious dry hopping. You can bag the hops and add marbles to force them into the ale. I let them go for a week, then if the batch needs more, take the first bag out & put another in. My Bent Rod Rye got three dry hoppings.

I was just listening to a podcast on late hop additions; this might be something for you to explore. Basically, cut your bittering hops back quite a bit (or drop them entirely), and instead throw in a crapload of flavor hops. The utilization is not as good, so you'll need a lot more total hops, but in addition to the bitterness you'll get a boadload of flavor. Play around with ProMash/BeerSmith/BeerTools to see what kind of additions you would need at 30, 15, and 5 minutes to get your target IBUs.

This is the techique I'm planning on playing around with for my next IPA, although I do want it bitter as well; I want to have a TON of hop flavor, a la Stone Ruination and their 10th Anniversary IPA.

You can still play around with dryhopping, but that's only going to help the aroma aspect, not the flavoring,