When cooking on your smoker, many people make the easy mistake of adding too much wood. This is then worsened when the vents are closed because they will retain more internal heat. You will likely find that your meat is then no longer suitable for serving.
One of the most obvious signs that you have added too much weight can be identified through the appearance of white smoke. Whilst you should expect your smoker to release a small amount of smoke as it cooks your food, if it becomes rather excessive, you should reduce the frequency in which you are adding it.
You will also be able to tell if you have used too much wood when smoking your meat because it is likely to have hindered the taste. If you bite into it, only to find that the taste of smoke overpowers the flavors of the meat itself and it doesn’t taste the same as it normally would, then you have likely added too much wood which has then caused it to over smoke