Honestly I think it all depends on what kind of wood you are using. I've found that a lot of fruit woods like cherry or apple cook with that super thin hazy blue smoke. I almost always cook with hickory or oak and both of those tend to be a bit more billowy blueish white. Keep in mind, as mentioned, all smoke should eventually show a slight tint of blue. Anything gray or yellowish for long periods is undesirable.
All in all though, if what you're doing works and tastes good then keep doing it! Don't get too caught up in trying to do everything "by the book" so to speak.
18.5" OTS, 22.5" OTG, CB Silver(Rip), Vintage Coleman Bullet, Pit Barrel, UDS