Your bacon will mellow out upon sitting in the reefer for awhile. 2 or 3 days, I usually let my bacon tell me by the exposed meat's texture. When it starts looking dry or hard its time to put it up (6 to 7 days normally). It makes a huge difference with any cured smoked meat. You should always let it mellow.
I am sure you could wash the outside of the bacon and it probably would help, I have never had to do so, so this is just my own guesstimation. There is no sense throwing it out if it doesn't mellow anyway, just trim off the outside of the slabs. I can not encompass anyone getting that much bitter smoke past the outer confines of the meat.
White smoke is not the objective of smoking meats, I am guessing you now know. It comes from an improper or incomplete burn cause and improper balance of heat, air, and most usually fuel. Its why folks talk about the thin blue smoke. If you have smoldering fuel and can not see the smoke you are doing all the good.
Hope it works out for you.