I would agree with
@miahara that much of the smoked flavour comes from the wood utilised, along with the time the food is in the smoker.
The trouble with anyone recommending "the best" when it comes to flavours or textures is that we all have our own ideas of what "best" means.
I'd suggest you just play around, and if you found a recipe too smokey then you could try experimenting with different timings. I would do that by deciding on x time in the smoker, but adding a bit more than really required, then taking a bit out sooner and leaving a bit in longer.
Of course that might lead to a small amount of food waste, but it might be a fast-track to your delicious.
I hope you find something you like soon,
@MommaE
(We tend to smoke in the BBQ, so that we keep any smells that might linger a bit outdoors.)