I just fired up my smoker to season it, will have to do it again I believe, didn't get it all. But here's my question. I was getting TBS when my temps were rising, but when I close the dampers a little to cool it down some what, the dreaded white smoke shows up, not real bad but its not good either......Now the TBS started showing up around 200 degrees and rose all the way up to 400 degrees on my temp guages on the smoker. Now one, why would it show up when I'm cooling the temps down? and two, what is the ideal temps in the smoker for pork? beef?