Believe it or not, white or grey smoke billowing out of your smoker is not what you are looking for. It can be produced using too much or the wrong type of wood or adding wood before the fire has gotten hot enough. Every smoker is different, and the techniques for achieving the desired thin blue smoke differ according to what you have. For a Big Green Egg, you can either layer your wood chips or a chunk of wood with the charcoal, so everything gets hot at the same time, or get your fire lit and burning properly before adding the wood. For this method, let the temperature stabilize, set your vents, and let any early white smoke dissipate before adding your meat. If in doubt, err on the side of caution and use fewer chips or less wood than you think you might need; you can always add more later. You are looking for thin wisps of blueish smoke for the best flavor.