bought a large egg a few weeks ago. i have cooked on it multiple times now, and when smoking, i notice that an hour or two in i feel like it is no longer smoking. i have heard people said there's a difference between "good" and "bad" smoke. that you want your smoke to be thinner and clearer more than that thick white smoke you get as soon as you put your wood in. if i open the egg to mop or for whatever reason, i see no smoke. and it is as if its just baking without smoke? but once its get more oxygen (from opening the dome) the smoke will pick back up. is this normal, has anyone experienced this? or is this supposed to happen?