Don't let yourself become fixated on "Thin Blue Smoke", depending on the type of smoker or cooker you are using, there is a whole world of smoking to be touched with experience.
Maybe the following will help.
Most all items that are smoked using a light smoke can be smoked using a heavier smoke with caution as a heavier smoke is less forgiving making it easy to add too much smoke. There are also products that will only benefit from heavy smoke due to the short time required in the smoke. Without going into great detail, here are some of the products that can be smoked using a heavier smoke. The times may depend on your personal taste. The times represent the time the smoke is applied.
Breads, fresh, sliced - cold smoke, one to two minutes will apply plenty of flavor.
Chips, Flat Breads, Crackers, - cold smoke, 5 to 20 minutes.
Chicken, - Hot smoke - 30 minutes to 1 hour.
Cheeses, soft - cold smoke, 30 minutes to one hour.
Cheeses, hard - cold smoke, I smoke to a desired color not by time.
Grilled meats - normally the duration of the cook.
Mushrooms, fresh - cold smoke, two to five minutes.
Nuts - hot or cold smoke, 30 minutes.
Oysters, fresh, for shooters - cold smoke, two minutes.
Ribs - hot smoke, one hour.
Sushi Rolls, sliced - cold smoke, two to three minutes.
Shrimp, cooked, cold for shrimp cocktail - cold smoke, two minutes.
Vegetables, grilled - Hot smoke, 5 to 10 minutes or duration of cooking time.
Vegetables, fresh - 5 to 15 minutes depending on application.
The list can of course go on without including sauces and liquids, but this should give you an idea how I use a heavier smoke.