Here's what I've inferred from my experience chasing down TBS. I could be totally wrong about the science of it, but I don't think I'm too far off. I welcome correction from someone that knows more if I'm up in the night.
It has to do with the heat of your smoke wood. When the wood itself is cold, you get billowy white stuff. Once the unconsumed fuel is heated up to a higher temperature, you start to get TBS. If you're constantly adding more cold smoke wood to your fire, you're going to have a steady supply of billowy smoke.
You'll notice a similar phenomenon with charcoal. It's billowy and white while it's starting up. But once it gets hot enough, it starts running clean, even though there is plenty of the briquette that is not ash-covered yet. The smell of the exhaust changes when it transitions from burning white to burning clean as well.
This is why I personally like to use large chunks mixed into my charcoal. It takes a little while to get it burning clean. If you've got a big chunk of it, you'll get longer TBS production.
One other point is that you don't have to see smoke for it to do its work. If you can smell it, your food is picking it up.
Last, I use very well dried out fruit wood. So if you've got green wood, there would be other factors at play on you smoke quality than simply temperature.
Now, having said all that, I also know that you can get good smoke production out of chips, pellets, sawdust. I don't know how to reconcile my observations with that.