I know i have seen this topic before but could not find it when i searched---I have cooked on my wsm for approximately 10 times---during the last two times, i notice the color of the smoke had a yellow tint to it--for the first 5 smokes, i used soaked chunks of hickory and pecan---i quite as i thought i remembered this would cause yellow smoke---but i am just now seeing the yellow smoke---please advise as to how to get rid of it or if it is bad or not---meat still tastes great---