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I notice it also, especially on chicken. I do not add any additional smoke to fish, poultry only what it gets from the lump as it burns. Strictly a matter of personal taste.
We like the fruitwoods (apple and cherry} for pork. seems mild.
I agree with @nolaegghead on this one. You de-sensitive yourself to the smoke when you spend hours and hours around a pit cooking with smoke. Quite a few times I've been scratching my head in confusion while others around me are stuffing their faces in silence with a few mutters of "this is the best brisket/butt/ribs I've ever had" and to me they only tasted ok. The next day, it tasted totally different.
Try this if you have time once your meat is done - take a shower, wash your hands, face and hair out, or stick your head under a garden hose for awhile before eating. I suggest a shower and a clean change of clothes. Makes a ton of difference in how the food tastes.
Griffin's Grub or you can find me on Facebook
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I'm a chemist and work at a watewater treatment plant. Don't hardly even smell it anymore. On days when I can, it must be bad. You get used to what you have to smell on a daily basis.