The second best way to prevent too much smoke is to wrap your meat with butcher paper. When it looks and has the best color you are looking for, wrap. Add some juice of any sort to help braise and tenderize also. Granted, not all meats will require wrapping, as most will not be on the smoker for long periods to get oversmoked.
The first way to prevent oversmoking is fire management, maintaining that nice, clean burning fire. It takes practice but you will get it.