Sunday on the back porch with football on (go dolphins) and put some jerk chicken on the mini wsm. I am completely addicted to this jerk thing and keep tweaking my marinade. I'm still looking to score some real scotch bonnets but the habaneros are doing in the interim. I'm willing to bet there is no more flavorful marinade on the planet. The transformation from fresh ingredients to the marinade is awesome! After an overnight ziplock bag soak they're on the grill Here's the big question: How long do you let your smoker "settle in" once you add the wood? I'm using pimento wood (which there is no substitute for on jerk!) and threw a couple "bigger" pieces on the coals and added a foil pack. I let it smoke out (big white clouds) for a while till it chills out to a nice TBS then put the meat on. Next thing I know I've got white almost yellow clouds again. I shut down the air from the bottom and let it die down but I'm curious does anyone else have this issue? I hate over smoked meats!!