I've been a BGE user, but since I got my OK Joes offset, I can taste the difference. I think the "over smoked" meat off many smokers is because of the incomplete combustion you get when you are controlling the fire with airflow. I think I'm done with smoking on the egg, there is just no way to keep the smoke sweet clear blue, it's not burning clean.
And I do agree, the meat will take smoke as long as there is smoke in there. The butcher paper method is a great way to have meat stop taking the smoke, if needed.
Smokey Joe Silver