there seems to be a consensus here on this forum that light smoke is somehow better than heavy smoke
but with that said , I have never had a problem regarding how heavy the smoke is
when I start my propane smoker , I load my wood chips/blocks and set it on high to get the smoke rolling
then back the burner down to low to keep it smoking and just let nature take its course .
in 30-45 minutes the smoke will begin to thin and I just continue cooking , then a few minutes before
taking the meat off , I will add a little more wood for a finishing smoke
never once have i ever encountered problems with the way the meat tasted