I've had good luck using 100% wood to smoke with by keeping a small "campfire" burning near my smoker, and 1/2 hr or so before adding wood, put the desired number of splits on your secondary fire, and let them burn until the surface has "coaled out" and has begun to check.
This burns off the resins and drives off excessive moisture, thus getting that nasty start-up period overwith without exposing your meat to it. It also minimizes the temperature swings associated with adding the cold wood to your fire.
Then, just transfer your already burning splits to your smoker adjust the air inlet accordingly to keep your temp where it needs to be.
I am sure that works great, but sounds like too much work to keep track of two separate fires. I have been playing with the mixture of coal (Stubb's from Lowe's) and mesquite chunks and have been achieving beautiful TBS with minimal white smoke when I refuel. Just keep the chunks hot on top of the firebox before you put them in.
