Using white birch for smoking meat is possible but not generally recommended. Birch wood, when used for smoking, tends to produce a lot of smoke and can have a resinous taste that may not be pleasant for all types of meat. If you have just the option to use it then you might use it in combination with other woods. Mixing birch well-seasoned (dried) with a milder, fruitwood like apple or cherry can help balance the flavors.