Years ago, on another forum we got into an extremely lengthy discussion of smoke penetration and when and how to smoke to best effect. After about a week of some really well researched (even scientific publishings) posts and theories and even a joke or two no solid conclusion could be reached. Findings differ even among experts and even the definition of "smokiness" can be a tossup. So . . .
Common sense: Meat going into a smoky environment that is raw and has its maximum porosity is going to absorb more smoke flavor than meat which has been partially or totally sealed on the surface because of cooking. This does not mean that meat cannot or does not absorb more smoke flavor later in the cook but does logically imply that it absorbs more earlier in the cook all else being equal. There are also differences in meat by type, cut, and other factors (e.g. rub type, application method and timing). All of this is why so many recipes and approaches exist.
Another factor, particularly applicable to taste, is the smoke production method and source. Folks who prefer and seek heavy smokiness in the finished product will often utilize significant time in "white smoke" -- deliberately induced smoldering -- while those who seek more balance with other ingredients and flavor will induce more "blue smoke" (non-smoldered) time. Certain woods (mesquite, hickory, etc.) are more intense for added smokiness while others (apple, alder, etc.) may produce a "sweeter" but less intense impact.
My point is not to sum up the thread or end discussion, but rather to suggest that when we post a recipe or approach on something we've smoke we should remember to sum up what type smokiness we were trying for and what we got
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