Hey guys. Relatively new here. Have been using my huge home built electric for smoking cured sausages, and its been great, but it tops out at about 200 and I want to get into doing butts and brisket as well as having a smaller smoker for just smoking things for the wife and me or a few friends....so I went out and bought the GOSM with drawers. I seasoned it, and have just been playing around before i attempt my first butt smoke this weekend, and have been having problems maintaining a thing blue smoke. I used the chip pan to start, and like my electric just did hickory sawdust dry. It started as a beautiful blue smoke, and held there for about 15-20 minutes, it then slowly turned the ugly bitter white, and then the chip pan caught flame. Ok so lets try with wet sawdust....same thing except no fire this time, but still the smoke after about 20 minutes turned white. I have some hickory chips around as well, tried those dry and same thing..fire even with the top on, so then I wrapped them in foil.....blue....then white....then fire. So I thought ok enough with this pan, and used my 10" cast iron skillet (which fit perfect by the way, may modify to give me a little more top clearance, but thats down the road). I was able to hold the blue smoke for alot longer with various methods, and I had less flame problems with dry (although it still happened), but no matter what it ALWAYS turns white before the pan is finished smoking. So basically I am looking for tips to help me keep a good burn going without letting things smolder and turn white. Soaking longer? More air, less air. All the time I have been packing things in there pretty tight, should I try a thin layer and just replace every 20 minutes? Any tips or tricks especially from gosm users would be appreciated.