Think of smoke as a strong seasoning. Less is more! Otherwise, you might render your meat borderline inedible; it’s a common rookie mistake to aim for thick plumes of smoke, which is overdoing it (if it’s dark like a train’s chimney, it’ll probably taste like one, too). With a keen eye for lots of air, great circulation, and solid heat, the best smoke you’ll get is thin, wispy blue smoke — and you won’t need a lot of it. In fact, it should be mostly invisible!