Hi Everyone. I am new to the smoking community. I have done salmon and 2 whole chickens and both turned out great. I am using a vertical propane smoker. I have been doing research on the thin blue smoke but really havnt found the answer I am looking for to my question. How much smoke is good? Should smoke be constant coming out of the damper or should I see a little bit every now and then? The way I have managed my last two smokes is if I didnt see any smoke, I would replace a handful of chips. The temp I had my smoker at (~225) would result in lots of smoke coming out (dry chips for the salmon, tried soaked chips for the chicken so experience with both). Any tips or guidance would be greatly appreciated.