Smoker produces excessive white smoke and leaves heavy soot on food and interior surfaces.

Safety first: Operate the smoker outdoors in a well-ventilated area away from structures.

• Open exhaust vent: Adjust the top vent to at least half open to allow smoke to flow freely.
• Reduce chip load: Add fewer chips at a time and allow them to burn down before adding more.
• Use seasoned hardwood: Avoid green wood, softwoods, or heavily resinous species. Use dry, food-safe smoking woods.
• Clean interior: Remove racks, drip pan, and water pan. Scrape and wipe away heavy grease and soot, especially around vents and the chip tray area.