jerkash,
Thank you for your comments on seasoned wood and smoke issue. I realize there are lots of individuals who have opinions based on their experiences related to seasoned and cut and toss into the stove. I have at least 2-4 cord of my firewood is oak that is been dry for 2-3 years, I also have a lots of species of wood that is also 2-3 years dry. I do have a mix of cut last year of pine and other species of wood. I also realize that not all people have time or money to have two-three years cut firewood. I don't purchase any of my firewood or even have to cut it most of the time, people cut a try down, cut it so they can handle it and want it gone, so I acquire because they live in the City. I also don't split all the wood and if I do its by hand. If I can fit it through my 24"x30" door it goes in. I an looking and considering splitting all my wood at least in half to help it burn better, but its hard to think of doing this when I can toss in a huge pine chunk and it last over 24 hours. I will admit I'm learning how the stove works.
I grew-up with burning wood inside so I can't say i'm new to burning firewood, but I can learn to burn and operate my stove better. My understanding is all conventional OWB Stoves will smoke and you can only reduce the amount by operation changes and by adding a chimney that is reaching to mars. Since last year I have changed from packing it full to filling it much less leaving more room around the wood in the fire box. I also have added and taken the chimney off. I am also trying to change the times I fill the stove. The biggest change is I will never fill the stove with only box elder because of the smell my neighbor complained about (I didn't seem to mind). Again thank all of you for your help and I have tried many of your ideas I can without spending money on the stove first.