I've never had a problem with over-smoked food except once, when I smoked some slices of bacon. Can't remember how long I smoked them, but they were inedible. Other than that - the more smoke, the better!
My usual method is to start the fire, and when it's burning nice, add some (more) heated wood and then put the meat on. Boom. The cook chamber is barely above ambient air temp, but there's plenty of smoke. Some might say "Oh, you can't do that, that's dirty smoke!" but I don't agree that it matters in the end, and it speeds up the cook (to my surprise, I found a moderator on the AR site that does this same thing, so there are at least two of us in this world that does it). I also like to randomly add to the fire the hard fat that didn't render left over from my tallow melting process - or - even some wet slimy gooey fat that I might have laying around. Smokes up nice. Some call that "fat smoke." My target temp for the cooker is 225 F to start. As the cook chamber hits around 175 F, I'll start trying to slow it down a bit until it hits 225 F. I'll stabilize it there with nice clean, thin blue smoke which I'll keep for the rest of the cook. When the meat IT gets to around 150 or so, or otherwise hits the stall, I'll hike the smoker to 275 F or so. This will keep the meat temp progressing nicely once it gets past the stall. 275 F will also give you pull back on the pork ribs which will plump them up, if that's what you're doing.
I like the smoke tube idea for a pellet smoker. You could even get two or three of them.
Good luck