When I start up my WSM using the Minion Method I bury my hardwood chunks in the charcoal. As the WSM gets up to temp, the chunks are producing white smoke. Is this NOT the time to put on the meat? Do I wait until I dont see any smoke at all to put the meat on? If I do wait, does this not defeat the purpose of using the hardwood chunks. I know this sounds like BBQ 101 but I truly dont know. I just always put the meat on once the desired temp was reached regardless if white smoke was coming out. Thanks Brethren.
WSM 18.5", Weber Kettle, Thermapen, Maverick ET-732