[Goddahavit]

Not that anyone wants to believe it but meat takes on smoke as long as its in the smoke.

Now the ring formation that stops at a point, but you can put smoke into something until its too much, how would that be possible if it magically stopped taking smoke?

I personally like a kiss of smoke, not a heavy smoke. but each their own, i believe the hotter cook temps, the cleaner the fire the better the flavor, but if you are one who like the heavy smoke then you may notice a difference.

like was mentioned ways to do everything, a stronger wood will then be required to give the same smoke flavor.

best way is to try a few and see for yourself. nothing wrong with either way or a combination, just enjoy cooking and trying new things.