Not sure which forum this belongs so will post here. Newbie here that has successfully knocked out boston butts, bb ribs, meatloaves, and fatties all based on internal meat temperatures. My question is, does a piece of meat reach a point where no further smoke is going to penetrate / enhance it...do you keep smoke rolling on all products till final temp is reached? I have used the 2-2-1 method on the bb ribs and understand that the time in foil will not deliver in any smoke flavor. I now know first couple of sessions I was delivering an overkill of smoke, more of a white billowy presence rather than the 'thin blue smoke'. I have yet to monitor my cooking chamber temps in order to compare the temp with smoke being produced vs. temp when no smoke is being produced. Are these / should these be different? (hehehe, while typing this guess I am doing some bb ribs this weekend and will chart temp of first 2 hours, stop smoke completely during 2 hour wrap and monitor.) Thanks for all the help and inspiration (on this and previous lurking).