I agree with Bludawg. And it's not at all a strange question.
If you get a couple hours in a smoker (or kettle with smoke) you will get some nice smoke flavor. I even use some chunks on the coals when I grill and that's often for a very short time. I feel that I get a subtle smoke under those conditions.
If I do have a long smoke going and the charcoals are just about out, I have thought about pulling the meat and finishing in the oven. I wouldn't have any reservations about doing that.