Okay I've been reading about the thin blue smoke and realized that I've been doing my smoke wrong---because what I end up with is thick white smoke that smells somewhat acrid like cigarette smoke. Here's how I do my smoke: 1) I fill the Vision egg smoker up with rockwood lump and I'll put in about 5 chunks of some sort of wood, usually hickory or apple, mixed in with the lump. If doing a longer smoke (brisket, big butt) I'll add a few more. 2) I put in the electric starter, somewhat shallow so that I am starting the fire on the top and let the fire burn down through the rest of the lump. I let the smoker get to the temp I want it slowly. 3) Right before I put the meat on (as in literally right before) I throw a large handful of apple or hickory chips on top of the lit lump. I then throw on the grate with the meat on top. Depending on circumstances, the chips may immediately ignite in flame once hitting. What generally ends up happening is that I end up with the thick white smoke for a long time, which makes the bark taste acrid almost like an ashtray. Sometimes worse than others. So with this setup, how do I get the thin blue smoke that everyone wants-- so that I fill the neighborhood with the sweet smell of good food cooking instead of that of a burn barrel? Thanks in advance!