Originally Posted by DirtyChurro
Not to sound snarky, because it isn't meant that way, but isn't smoldering wood what you want?
Fair question. The key aspect of smoking meat is a desired TYPE and COLOR of smoke. Thick, white billowing smoke (common with smoldering, partially burnt wood) is not what we are shooting for... but is full of bitter particles (not fully burned elements)... many refer to as an undesired aftertaste.
Using fruitwood is not as BTU rich or as hard as oak, maple, or hickory wood which are the true hardwoods - requires hot burning fires which results to a thin blue smoke in appearance. The cleaner the smoke - better the results.
Using chunks mixed with charcoal - will vary in proportions for different smokers and designs.
The smoker on the left - is running too cool and not ready for meat. The smoker on the right is ready to cook.