Welcome Harry from SE Arizona. Your post is fine. As for wood, I am a hickory user. Alder for salmon. Look in the wood section for types and weights used as well as the pork and beef sections. I think you will be safe starting with 3 ounces of the wood of your choice. If the taste is too mild, you can go to 4 ounces or 5 on the next smoke, then more if needed. And inexpensive digital scale and a note pad to record meat, wood, time, weather and the like will help you repeat great results and avoid repeating a bad experience.