If your doing all wood smoking many guys that have your set up or brick pits keep a seperate firebox going (like a kettle grill) so that their only adding coals to the smoker firebox in essence their letting the logs burn off all that extra smoke in the other area and when their glowing orange they throw them in the smoker box. I had the same problem with my UDS at first to much creosote from the wood makes the food taste bitter now I pre burn my wood chunks in my
weber kettle and then add them into the basket with my lump to get my UDS started and I put a handful smaller chips in bottom of basket. Its just that initial wood burn if your just filling it with wood let it burn 15-20 min till those coals are red hot then add your food adding 1 log at a time shouldn't produce that much creosote just dont wait till ur fire dies down to much. Double drums are hard to control temps on. I almost did one glad I did UDS instead so much easier to work with.. Good luck.... you dont need a lot of smoke to be smoking meats there is plenty already you want the thin blue smoke which comes after your fuel (wood, charcoal, lump, whatever ) has been burning for awhile.