I am the proud owner (I guess) of a Masterbuilt XL. I have done most of the modifications recommended for this smoker. I have smoked most everything, except a brisket, with pretty good results. Being a novice, I am still learning. I use a cast iron pot suspended about 1 1/2 " above the burner. I use chunks of pecan, hickory and cherry. I guess my question is how to eliminate the white smoke and sometimes creosote. Maybe I am doing it wrong. I have tried wrapping in foil and putting a top on the pot. Should I be allowing the white smoke to stop before putting in the meat? Should I stack the chunks so the top piece burns slower? I usually use 3 to 4 chunks of wood about the size of a tennis ball. I have ordered an A-Maze-N to use with my electric smoker for cold smoking and might give it a try in my XL. Thanks.