Considering that after hanging around the smoker while cooking, and then tasting strong smoke (exposure desensitizes your sense of taste and smell), yes, too much smoke wood was used. Smaller items don't need to bathe in the smoke for nearly as long, because they have more surface area exposed per serving than large cuts of meats. For chicken pieces, steaks, chops, country-style ribs, etc, I only smoke for 30-45 minutes, and if I have them in with something big that I'm smoking long-term I often opt to finish them on a hot grill. If only smoking smaller items, then just a handful is sufficient.
Now, if you decide to try smoked potatoes, you can let the smoke roll from start to finish without worry of strong smoke flavor. Same for squashes, onions, etc. Smaller veggies like asparagus, and especially broccoli which has a huge amount of surface area only need 10-15 minutes in the smoke.
As for chips and longer smokes, consider using a small amount of chips along with varied sizes of chunks. A handful of chips will bring on smoke heavier and faster, then a smaller chunk will take over as the chips are losing their output of smoke...then the larger chunks take over from there. Larger chunks can smoke for 10-12 hours, depending on conditions, while chips may be done and gone in less than an hour. You can get longer lasting smoke with little to no tending of the smoke wood if you blend the sizes of smoke wood.
I digressed...food for future thought...
BTW, welcome to the SMF Family!!!
Eric