I was exaggerating it was a steady smoke ;)So here's the exact procedure .
I soaked wood chips close to an hour .
I filled 1/2 chimney of charcoal and lit them and poured them into the kettle onto one side and a baking pan of water on the other. I followed the instructions on amazingribs website about making markings on the kettle aluminum frame which marks 1/3 ,1/2 and full open.
So once I dumped the coal, I set up the water and I covered the grill, I set the bottom dampers to between 1/3 and 1/2 open and the upper dampers to complete open. The temperature on grill registered 400.
I tinkered with upper and lower vents or almost closing the lower vent for an hour to bring it to 250. Once that occurred I put the soaked wood chips and the temp dropped to 200. Once a steady smoke started coming out of the vents , the temp was at 225 I put the meat in and sat back untill the smoked died down in 30 mins.
The chicken was injected with chicken stock brine and was kept overnight and I rubbed it wiith seasoning.
After every 30 minutes I kept adding wood chips but the temp was only registering 220 after 2 hour or so I added some 3 coals and more wood chips. At the third hour the internal temp registered 130!!! I knew something was off so put some more coal and little more wood chips and just opened the bottom vents and that was when disaster finally struck...
It smoked bad, the meat looked smoked but the internal temperature was still 130!!!!
I just gave up