Parnicus, were you going by the thermometer on the lid of the kettle, or were you measuring the temp at the grill grate level? Can make quite a difference. If going by the lid thermometer, then it may by that the temp at the level of the meat was too low. If that's not the case, then I would agree that it's likely too much wood. With only 12 coals at that ambient temperature and maintaining the temps you did, that would definitely be a small, hot fire. On mine, I can't maintain those temps starting with only 12 coals unless it's summer and the grill is in the sun! Otherwise, I'm starting with 15-20 and running the vents pretty wide. Also, as far as the white smoke goes, the water vapor generated from the water reservoir will condense in cold air as it escapes the kettle and appear white. I definitely see a much greater degree of white smoke in colder air.
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