We live in Portugal. There are NO single species chips to buy here. We are ready to smoke: garlic, salt and chili 1st QUESTION: We don't know which trees and herbs would be good, sweet smoking wood or herbs. Trees order of their abundance: Carob Almond Olive Orange and Lemon Fig Persimmon Vine, grapes Wild Herbs Thyme (acres and acres) Rosemary many kilometers of hedges Bay laurel (Yes it's a tree but we can only get the leaves) 2nd QUESTION: To cold smoke something at 50C/60C how many kilos (lbs) of chips would be used on average for say...1-hour? We just don't have a clue. I realize that different woods burn/smolder at different rates etc....I'm just look for a ball-park answer. 3rd QUESTION: Must the tree branches that we gather for chipping be tinder dry before smoking? or is semi-green OK? FINAL QUESTION Do we 'soak' the chips before smoking? If yes; then in water or beer or wine (LOTS of cheap tasty wine here)?