I have smoked on my WSM 22 for about 5 years now and here is my dilemma. How do best control my smoke. When I you use the minion method, you only light about 10-12. My question is the white smoke which is bad for the meats comes from the wood chunks, if my wood chunks are spread through out the smoker, well in theory, I will consistently have white smoke for a significant duration of my cook. But if I place my wood chunks in one section of the wsm and place my lit charcoals on them, then should in theory give me the blue smoke sooner, but if I am doing briskets, then I may run out of smoke sooner. Am I sacrifice a good smoke ring do it this way... Any suggestions.