Just got a pbc and did my first run with chicken following manufactures instructions exactly and used only charcoal. It was a great success. Thin blue smoke the whole time. Delicious juicy chicken. This morning I am trying ribs and the only thing I changed was burying 5 relatively small chunks of Apple in the coals. The smoke appears thicker and whiter than last time but doesn't have that acrid smell I associate with bad smoke. Just wondering if anyone has an idea why this might be? It's a very humid morning. Could that cause the smoke to appear thicker and whiter? Here's a pic Thanks everyone for your input!