First smoked brisket and 3 racks of ribs on a Dyna-Glo offset smoker

Im new to offset smokers. I have the dyna glo wide smoker and im having issues with fire management. I used kingsford briquettes and i was always under temp with thick white smoke. Could you give me some tips to reach that 225 250 range with good smoke. Thanks in advance

I know this is way late, but since nobody else has replied, I will. I have the same smoker. Make sure you have the intake to the firebox and exhaust in the chimney wide open. I start with a chimney full of kingsford briquettes and fill the coal basket after they are well lit. Add more briquettes on top to fill the basket. Leave the firebox door open and keep the basket and ash pan about halfway out for a few minutes while the fresh coals get up to temp from below and stop smoking. Slide the basket and pan back in and shut the door. Your temp should climb quickly from there. You may need to close the intake about halfway to keep temperature down If you have to add more charcoal during the cook, pull the basket and tray back out, add more and leave open again, with intake wide open. I often stoke the new charcoal by sliding the basket back in and shut the door for about a minute and allow the draft from the intake to fan the coals a little. Pull back out for another minute or two, repeat until coals stop smoking. I do the same when adding fresh wood chunks. Its important with these smokers to not obstruct the inlet from the firebox to the cook chamber, or to overload the smoker, both of which can kill your draft, resulting in the white smoke and lower temperature. I prefer to use lump (Royal Oak), which burns hotter and cleaner.