Re: What's in your smoker?
The white smoke is giving you the dark surface color. It's an incomplete burn and depositing on your food. If it were a conventional stick or briquette burner, all you would need to do is get the fire hotter (let the coals burn over a bit more), let the wood burn off a bit more, use dryer wood or stop soaking the wood in water. Unfortunately, I'm not familiar enough with the Bradley to know if there is any way you can apply any of that. Sorry I can't be of more help. Ultimately you want thinner blue smoke, not billowing clouds of white.
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