I was seasoning my new 30" MES the other night and I'm not sure it was all as normal. I fired it up to 275 for three hours and added wood chips for the last 45 minutes, which is what I read on here. I had a separate probe to check for accuracy on the MES internal thermo, and it was pretty accurate, only off by about 5 degrees, so it was actually running closer to 280. Anyway, when I added the wood chips, it let out a good deal of smoke and I was stoked. However, the smoke looked more white than blue. Granted, it was in the evening and getting dark out, but for some reason, it just made me think. I was using a mix of Pecan and Cherry wood chips. I did not soak them before I put them in because I've read on here that it doesn't work out too well if you soak chip while using an MES. Anyway, my question is, what would be a cause of white smoke instead of blue smoke? I plan on doing a tri-tip and some baby backs this weekend for its maiden voyage and I just wanted to make sure I'm doing everything right. If you haven't figured this out yet, I'm still a rookie. I only have a brisket and some spare ribs under my belt and I did both of those on a gas grill with a smoker box. They came out good, but this is my first time using a smoker. Any ideas or advice from you Pros?