This is correct, however, I “smolder “ wood chunks in a CI pan in my smokehouse. Pan temp stays right around 500-ish degrees and the smoke is white, but as it mixes with air traveling up it turns blue and produces beautiful meats.And remember, there's bad smoke (white, gray, or black) and good smoke (thin blue to invisible).
450F is about the start of it.i do know good smoke from bad just needed to know the temp wood begins to smoke for something rolling around in my mind