I've been cooking a lot over fire in addition to my CS. As you all know, when cooking with fire you want to burn off the impurities before adding the wood to your cooker. The idea is to prevent cooking with the dirty, white smoke and cook with the clean, blue smoke.
So my question: on a CS, does anyone crank the heat, add a pile of wood chunks, wait for the smoke to turn clean, and then add your meat? Or do you just add a few chunks of wood, add the meat, set the temp and call it good?