Seriously, why does everyone freak the fark out when there is a hint of white smoke??? As long as you aren't puffing away like a freakin' Powerstroke with a bad turbo you will be just fine. Thin Blue is desirable BUT a bit of white smoke isn't going to completely ruin your meat. Keep it all thin smoke, regardless of color, and you'll be just fine.
As for Kingsford, I use it for grilling burgers and dogs only. And usually only buy it when the 40lb double pack is on sale.
18.5" OTS, 22.5" OTG, CB Silver(Rip), Vintage Coleman Bullet, Pit Barrel, UDS