DIAGNOSIS Excessive dirty white smoke indicates incomplete combustion. This is almost always due to operation with the lid open or during the initial startup phase.
FIX Confirm the grill's operational state. The 'Smoke' setting is for closed-lid cooking only. Never start the grill with the lid open. For true smoke flavor, set the temperature between 180°F and 225°F. The 'Smoke' setting cycles the auger to maintain a low temp, not to maximize smoke. Keep the lid closed.
IF THAT DIDN'T WORK The pellets may be too moist or of low quality, producing creosote. Switch to a different brand of premium hardwood pellets. Ensure the firepot is clean for efficient ignition.
HEADS UP Thin, blue smoke is the goal. Thick, white smoke deposits bitter creosote on food. The Ranger will produce the most white smoke in the first 10-15 minutes of startup; wait for it to clear before adding food.