I am no comp pro and only began using a wood burner a year ago. I use a used Jambo with a fixed air shutter that is never touched. I don't seem to have any smoke problem. I start with half a chimney or so of hot coals in the left corner. then sticks of wood (preferably barkless and short) added every 45 mins to an hour. I never understood how it can burn that well without fooling with the air intake but it seems to work flawlessly as long as the wood is dry.
Jambo backyard (Big John) / Hurricane Katrina crippled Weber kettle (**** you Katrina) / LP cooktop /
Friends call me the "One Eyed Porker"....What can I say...