I use white oak and hickory for smoking wood mostly. That clean burn I get with the vents fully open and the lump for a heat source, pretty much alleviates the white smoke. I had problems at first keeping my temps down, but now that i've learned how much lump to light each time I add charcoal, my results have improved. Just trying to get what I believe tastes more like bbq cooked on a stick burner without having a stick burner. I do mostly pulled pork for my family and church friends.
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