Here's a good reference pic that comes up from time to time. You want your smoke to look like the one on the right. The one on the left will give you a nasty flavor. If it was thin blue while you were cooking then I would check out other factors that may be involved, like what was cooked in it before, the condition or quality of fuel used, etc.
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ.
" - Bigmista, 2013
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