Could be a few reasons on the white smoke. Others can chime in on this but it could be the amount of wood used. I wouldnt worry about it, just try different amounts and see what the results are. It's all a learning process for what works with you specific setup. I have a Cookshack and I'm apparently one of the very few on this forum with one, so what works for me may not be right for others.
Everytime I do any chicken (or any birds) I usually brine, after that I put on my rub, then depending on if I'm doing pieces or a whole bird I do a couple things. If pieces, just place in the smoker and crank it up. Whole birds get a pretty little dress before they cook. I take cheesecloth, cut it to wrap twice around the bird, then soak it in melted butter. Rub the bird, wrap it in cloth, set on the smoker and go. The butter keeps it moist, often (but not always) makes the skin golden brown and semi-crisp. Turkey turns out better, but chicken is pretty darn good too.
Here is a qview of one of my turkeys with the wrap on and the wrap taken off: