I am having trouble getting a thin blue smoke put of my WSM. It seems to be a really thick smoke and then the crust of the food tastes like soot, which tells me that I'm getting way to much smoke. I've been using a lump charcoal and the minion method for starting it. What can I do to tame down the thick smoke? I'm fairly new to the charcoal side of smoking so I know I need a little practice but any tips would be greatly appreciated.