When I had a travel stick burner smoker, that's what we did for long cooks. We started our cooks with kingsford blue bag. We'd place logs on top, let them burnoff and when the temp and thick smoke burned down, we'd settle in at 250. As we monitored the temp, we would always ensure a log was next to coals so that the log dried out without it going to combustion, this ensures when we placed it on top of our nice wood coal bed, the bitterness was minimized by pre drying the log next to the coal bed. Remember, the water in wood must evaporate before other gasses can be driven off, this is the thick white smoke. Think of it like water vapor carrying off all the particulate matter, after that you're looking at the good stuff as the wood moves to combustion, or rather like actual charcoal. But as others have said, you gotta have lots of time and wood. It is fun and just another way to make smokey meats. Good luck