How long should I see smoke?

Well, you mentioned "dial" so it is safe to assume you have an 08/9 or 050/55 smoker and also refered to "top hole".
Be sure you remembered to poke the hole in the bottom foil to drain and let in cooler air. If not this will choke the smoke, but 1 hr. of puffing smoke is not bad as this is the bark, probably burning off, the rest of the smoke will be somewhat clean smoke, but should smell.
I have forgotten to punch the hole in the bottom foil and once the O/2 is gone, smoke is over.
Also, in the first hour, the burner/element is on most of the time, producing a lot of heat. From then on it is only mainting heat, but is still stoking the fire.
Barometric pressure can also affect the amount of visible smoke.
Check condition of wood at end of cook/smoke and post results.
Rob

thanks rob, now I think I understand the clean smoke idea. It sure did smell like smoke coming out.

I just pulled the chicken out after 3.25 hours and it looks great. Letting it rest right now.

As far as the dial "moving back". I don't see anyway that could happen without someone actually moving it.

Were you perhaps very excited and possibly indulging in too many "adult beverages" and forgot about moving it? lol.

I think I've done that before.....

Good luck! You'll love your CS.

Actually, the dial on my Smokette has moved backwards slightly on it's own before when set at 250*. (max)

Dragon makes a good point in that the heating element is on more earlier on. However, don't be misled by visible smoke. It's the impurities that make it white or even yellow. The best smoke is an almost invisible blue whisp, and is only achieved once all the impurities are burned off.

I wish my impurities would burn off after about an hour. It seems the more burnt I get the impurer I become!

On our SM150, we get variations in temperature during cooking, just like you get in a home oven. We put a thermometer probe in and the temperature will vary quite a bit, but it's the average temperature that the dial is set for.
The smoke is better as the cook goes on. I think it just has to cook into the meat. It wouldn't taste good just as smoke. I usually like less visible smoke. If you notice, the meat will taste smokier if you reheat it after it's been refrigerated.

GeiyserQ,
Your quote sounds like a great philosophy! Maybe you should make a tshirt!

Peggy