As with any of the "gassers", I give my firewood a good 2 years to season. Plus, I split it in varying sizes from 4 inch diameter and 10 inch diameter. Not only does this allow for better drying, the fire rekindles quicker also. Everything is cut to 24 inch long. I'm on my 3rd season with my E-classic 1400. I've had absolutely no issues with it other than the ones due to my laziness and negligence. It's important that the primary air holes in the rear and sides of the firebox remain unobstructed. I run a piece of stiff wire through each hole every 2 weeks, creosote will build up if you're not paying attention to it. I also remove the ash from the reaction chamber at the same time. My experience shows there 2 times when I see smoke; 1) when it "pulses", that is, it is set up to turn on the blower for 50 seconds every 8 minutes (these settings are set by you, the owner) to prevent the coals from dieing when it is idling. 2) when I put in fresh firewood, but that only lasts for a few minutes until the reaction chamber reaches a temp over 750, then the smoke disappears. I hope this helps. Roger