How does it taste? If you like the results I wouldn't change anything.OK, thin blue smoke vs white smoke.
I typically use about 8 pieces of wood in each smoke for pork butt. I place them half buried into the unlit coals then distribute the dozen or so lit cols over the top. Very soon I see clouds of white smoke then after a while it goes away and I can't see anything coming out of the top vent. When I look inside the door I see there is still some unburned portions of wood, the coals are burning but not much smoke. So I then shake the smoker a little, or open the door and poke around or add another couple of pieces to get things smoking again.
Is this wrong? Am I overdoing it? Someone suggested I use more wood to help the flavor of the meat, and sometimes I add more wood to keep the smoke going.
I have the WSM 14 and I use a fist size chunk of history, oak, and apple with pork shoulder. About half way through I may added another chunk of apple. Considering the size of the WSM's charcoal chamber that's probably more wood than is required but I like it. I do get white smoke at first but after about 45 minutes to an hour it's mostly cleared out. I put meat on once the temperature gets to about 225. I've found by then most of the heavy white smoke is gone but not completely.