When you first light a smoker, that is not the time to put your meat on, resist the temptation. The white, rolling, puffy smoke is "dirty" and will give an off-taste to your cook. Let the fire calm down, and the smoke will settle into a clearer "blue" trail. Not puffy billows of cloudy smoke. That beautiful sight is called "Blue Smoke", and that is when we put our meat into our smokers for the best results and flavor.