I have had that problem with fish.
The fish was cold and not dry on the surface. Figured cold food attracted moisture and everything condensed on the cold meat.
Operated the smoker with the heat on and the dampers wide open until the meat warmed and the surface dried.
Started the smoke w/dampers open until enough smoke on the fish.
Stopped the smoke and heated fish to final temp.
This worked very well for fish. I recently joined to lean about smoking meats/sausage etc.
I hope this helps. Not even close to being experienced in meats.
I think moisture collects on cooler surfaces and that will attract smoke particles.
There will be an expert along soon to fill in the blanks.