I have been reading about smoking pretty much all day to see about trying new meats and techniques. I came across another forum where members were saying that you should only add one chunk of wood at once and that you want "thin blue smoke" and not a bunch of white smoke coming out at once. I believe they were discussing using electric smokers though and I use the WSM 22 (charcoal). I have always added several chunks at a time in an effort to get lots of smoke going through at once which leads to a bunch of (white) smoking coming out pretty constantly. Is there something wrong with my method? I and other people I have cooked for always have liked meat I have smoked, but I also know things can always get better... So is there something to only one chunk at once? Also, how much wood do you all typically go through when smoking for 5-6 hours?