Ideally, sure, thin blue smoke is desirable...I guess. I've turned out plenty of good Q after experiencing the dreaded white puffy smoke though. If you cook the entire time with it rolling the white stuff you might ruin the meat, but honestly it would take a real dum dum to do that. Not to mention you would have to have your fire choked off so much you wouldn't keep temp. If you throw a couple pieces of charcoal or wood on and it smokes white, its no big deal.
With the minion method, the idea as stated in the post above, is correct to my knowledge. The charcoal is "pre heated" for combustion so when the lit coals reach it they give off very little to no noticable "white smoke".
So long as you keep a good burning fire that keeps a good steady temp and has good air flow, you've got no worries. Hakuna Matata!