I've been dying to try some simple Lockhart Texas style bbq so I ordered some white oak mini splits from fruitawoodchunks.com. They arrived this morning so I got the 22.5 WSM setup and ready to go. Right now I've got a rack of baby backs and a whole turkey breast on with nothing more than a salt and pepper rub sitting at around 225. Once the smoker came up to temp I let it roll for half an hour before putting the meat on so the oak wood could burn off any nasties, but I'm still getting mostly white smoke. The smell is almost a cross between hickory and cherry smoke, but not as bitter as hickory or as sweet as cherry if that makes sense. Anyway, I'm hoping the white smoke will turn blue soon so it won't give the meats that bitter taste that hickory and mesquite often do. I'm keeping my fingers crossed. Wish me luck and I'll try to post some Qview here in a few hours.