So I've been having some issues with white billowing smoke and poor tasting food since I purchased my WSM. I'm certain the smoker is good so I just need to learn how to use it at this point. It was suggested I post pictures of my process so i'll do that now. Starting the charcoal. 1/2 full with Stubbs natural With charcoal around and wood (cherry and apple) All vents fully opened Put top barrel on and lid. Temp rose to 270 so I shut all bottom vents to a 1/4 opening. Still shot up to 300 so I fully closed one. Difficult to tell but this is full white smoke. Just went back out to check and I've seem to have gotten temp to level off at 250 so I opened the vent I fully closed back to 1/4. This is what I'm cooking. Ribs, legs, boneless thighs Will check back soon.