if you aren't used to smoking right, it's hard to switch. unless you have experience, you want to see the smoke. the problem is the smoke you'll see is not the smoke you want(good=thin blue/invisible. bad=white). but the white is more easily visible and will trick you into thinking you're not smoking if you don't see the smoke. it's a tough lesson to learn because your brain is programmed to think of visible smoke when "smoking" meat. the truth is...as long as you're not using pure gas, you're gonna be producing smoke(even if you can't see it) even w/just plain charcoal. the key is keeping the temps stable for even cooking.
All Weber, All Charcoal-18.5" Kettle, Go Anywhere, Performer, 18.5" WSM, NYG Smokey Joe