When cooking with straight wood (y'all correct me if I'm wrong) controlling smoke and controlling temp are hand in hand. You need to keep a fire that is small but hot. This allows undesirable chemicals in the smoke to burn, while having the temps in the cook chamber low, where you want them. If you have a bigger, cooler fire, the smoke will be white and contain a lot of crap you don't want on your meat won't get burned off.
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