Meat smoking

I use fist size chunks of wood in my smokers. No need to soak the wood and the reason is- soak a chunk of wood overnight and then cut it in half. You will see that there is almost no penetration of the water. By soaking it, you only add condensation from the rapid evaporation of the outside water.
I like to use green(fresh cut) fruit wood and especially like peach wood.
On an egg, it is easy to get to much smoke. This usually happens when you let the temps get to high and you dampen it down. You can see the grey smoke coming out. The temps spike so quick when you open the lid for what ever reason.
Good luck with the tamales. I wish I were there LOL!