Yeah, not really stronger, just different. IMO the best flavor comes from very light, hardly visible, smoke. If I can see it, it's light blue.
On longer cooks, most of the smoke components that I want on my food don't reflect light. The larger particles that do (that you can see) are undesirable. Some of the heavier particles in white smoke are okay on a short cook, like smoke-roasting a chuck roast.
I bought two A-MAZE-N smoke tubes and lit one. It made acrid, heavy white smoke—horrible. I gave them both away.
Caveat: Of course this is based on my preferences. Some people prefer an extremely strong smoke taste. (I burp smoke for hours when I eat that stuff.)