If you read through this thread, there are quite a few things that cause the smoke issue. Personally I prefer the taste of meats smoked with wood. But wood is not a mass produced product like charcoal briquettes, lump charcoal, pellets, etc... So wood type, moisture, pit conditions, and handling all impact the smoke produced. Practices like making sure wood is seasoned (although i like my wood with a little moisture, especially cherry as it burns too quick), pre-heating sticks, running a small hot fire, and not using the stack to control draft all work to reduce visibility. And don't forget weather! My lang smoke is much more visible on cool moist mornings.
But the bottom line is that as long as you don't have that thick white acrid smoke, you are probably doing it right!
Nauti-Que BBQ Team
Pitmaster and KCBS CBJ & CTC