Right on SQWIB, if your meat is too smoky, you got that dreaded white smoke. Once you learn to manage your fire, you'll be on the right track. I'm not even gonna throw in my .02 since SQWIB done beat me to it and answered it so eloquently. 1 suggestion is to run your exhaust (the stack) wide open and start backing it down as you learn your pit, wide open will really get the air moving through the smoker and also keep your temps down. As long as you got enough air coming in (intakes) and enough going out (exhaust), you'll get the thin, blue smoke or as some like to call it, Ninja smoke. Ok, I guess I did add my own .02 after all, but thats what we're here for. Good luck.