Basically a beginner from southeast Pa. Using an older model offset Brinkman heavy gauge steel. Offered as a gift, rusting, and in poor condition, I dismantled it completely,and with a lot of care and effort, turned it into a brand new one. I've used it for ribs,chicken,brisket, but I'm having a problem with smoke. It's too much. I've been using mostly cherry. Hot coals, lay on a piece or two, and I just get clouds of white smoke.Looking for that thin blue smoke that makes the difference. I've heard that brinkmans can be troublesome without modifying them to some degree which I have done, but my concern is heavy smoke. Any advice is welcome as I will not give up.