So yes i made the mistake of putting in wild cherry wood that was rather moist. :( I had white billowing smoke for about 20-30 min. My question is, how long does it take for creosote to form on the inside of the dome and how long can the meat be exposed to this smoke before imparting that bitter flavor? I opened the dome a few times when i noticed the white smoke just to get most of it out as to not affect the meat as much but i still worry that the 20-30 min total that the smoke hit the meat has ruined it. thanks for the help guys.