Chasdev wrote:My goal is to never let the smoke get sour, I want very pale blue or next to no smoke at all.
I have tried restricting intake flow multiple times but each time the clean smoke starts to go gray and starts to smell wrong..
Tried several brands of hardwood lump and I might as well put the brisket in the oven, the heat produced is at the expense of the flavor that I lose by not burning wood and making wood coals.
While thin blue smoke to just a heat signature is a perfect scenario it does not make or break a cook session. When applying new sticks it is common to see some white smoke for a few minutes then it should clear up again it is all about fire management and learning the cooker.
Good luck with your project. :)