The traditional CS tends to start wood smoking around 140º,I believe.
There can also be a difference between,heating the cooker,and starting the smoke.
You can even leave the door cracked open.
High temps,they tend to burn pretty efficiently,and really don't give much smoke.
Hopefully, at lower temps we are getting enough air feed to burn clean and not have much visible smoke.
The example could also be,you have to pass your hand over the exhaust,to feel/smell smoke that you can't see.
The first smoke off wood,can be pretty colorful,and may not be the flavor we are seeking.
An example,could be the yellow smoke ,off mesquite,can be pretty bitter,but when it burns clear,it will be more mild and burn hotter.
Most of us,cooking on FEC s,preheat,and then may run the cooker for several hrs,down around 160º to smoke,before we kick it up to cook.
Just a couple of thoughts,but I'm certainly no expert.