Super Dave,
Great picture--if those eggs had been 'blown', they'd be smokin' works of art!
"Clean smoke" in any smoker might be an oxymoron, but producing smoke that's low in creosote depends not only on low resin wood, but also high temperatures. Since the wood chunks used in electric smokers smolder at low temps, it's likely that they are fairly high in creosote and other undesirable chemicals.
I know that Smokin-It recommends putting cold meat in a cold smoker before turning it on, but that might also create an issue: smoke condenses on cold surfaces, and if the meat and walls are cold, and the smoke starting up from the initial heating of the element contains a lot of creosote, it will be deposited on any cold surface it touches. I don't know how much difference it makes to preheat the cabinet and put in room temp meat, but it might be worth trying.
Still, I suspect any smoking method is going to create creosote and other harmful chemicals, and deposit it on the meat. I'm just wondering if a hot charcoal and wood chunk fire would be less prone to that problem.
Duckjockey