N00b, most assuredly there is such a thing as too much smoke. In fact, when using bolder woods like mesquite and hickory it is very easy to over smoke meats, especially light flavored foods, and thin or ground meats like chicken, ribs, burgers or meatloaf, etc…
You want to pair lighter flavored foods with lighter flavored woods, thinner meats with lighter woods or shorter exposure to heavier woods, and so on.
Also you can blend light wood with bold wood (i.e. apple & pecan or maple & hickory) to keep the flavor but lighten it up a bit.
As a generally rule when trying new wood flavors start light and increase it more if needed the next time you cook. Over smoked foods can leave a bitter taste in your mouth, literally and figuratively.