I know its probably not the WSM but me.
How in the name of all thats right and just can you get and keep Thin Blue Smoke. I've been fighting an uphill no win, gonna throw something over the fence battle today. With about 100 coals in, two pieces of wood chunks all I can get is puffy smoke. Vents open, vents closed, 1/3 open, some open, some not, etc.
Things seemed to be going well as I was warming up the smoker this morning then the minute I open the lid to put on my brisket, I smoke out the whole goddamn neighborhood.
I am sick of my food tasting like astringent ass.
Please help, I am at my wits end.