Originally Posted by DownHomeQue
what landarc said.. definitely need more details.. but from the sound of it you are cooking on a UDS, WSM, BGE, Akron type cooker with the charcoal under the meat that is cooking. In that case this is normal because the meat is sweating as it is initially put on the smoker causing the fire to put off some off colored smoke. If i am right try a water pan in between your meat and your fire. to catch these drippings.
Yep! The white smoke is caused by one or both of two things, moisture and or lack of airflow. Drippings, sweating or green wood or a damper that is too choked down or clogged with ash are your likely culprits.