Cold Smoke Ketchup advice

[GusRobin]

Saw a few threads on cold smoking ketchup and had some questions.
How long and what wood is recommended?
With cheese I have had to sometimes use a pan of ice to keep the temp within the right range. Is there a temp range I should try to stay in with ketchup?

If I add some paprika, cayenne pepper, and or salt to smoke at the same time does the recommended wood and temp range still hold?

thanks

[Tenpoint5]

Gus go ahead and put the salt in there no set temp for it. make sure you stir it around every now and then. I havent done the rest so I cant offer any advice on them.

[bears fan]

I used hickory when I smoked ketchup and paprika.  Turned out great.  Was surprised how good the ketchp was.  I noticed that if you let it sit in the dridge for a couple of days it gets better.

[Northern_Smoke]

Just like Bears Fan said, hickory is a good choice and it is always better if it sits for a day or two before using it