Hello everyone, We live in Portugal in the Algarve and are newbies at cold smoking We have several trees on our land and actually lots of trees and wild herbs on all the lands around us. We built a cold smoker from an old Weber BBQ and a clean 55-gal drum. We're now preparing to smoke garlic,local harvested salt and the Mexican chili's that we've planted. Later on down the road we are thinking of curing and smoking sardines and horse mackerel. 1st QUESTION: We don't know which trees and herbs would be good, sweet smoking wood. Trees order of 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 at 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 ( we've LOTS of cheap tasty wine here)? Thank you in advance for your help any/all thoughts and comments welcome.