seapro, a good way to look at "adding more smoke flavor" is by simply looking at actual smoke time and temperature. At lower temps, the smoke flavor penetration will be less. That is why you see many people that cold smoke cuts like bacon for longer periods of time. The warmer the temps get, the faster the smoke penetration will be into the meat.
Now to comment on your "adding more smoke flavor until you actually cook it" line. This is really going to be a line that you draw yourself. Since the meat (or whatever cut it is) is cured, you can have it in the smoke and at warmer temperatures for a much longer time. This is why I say it's going to be a preference on you for the time. Because you could smoke at 100 degrees for 4, 6, 8, 10 hours and then take it to IT to actually finish cooking. It's up to you how strong of a smoke flavor your looking at. And your thoughts on slowly bumping up the temps to get to the finished IT are correct. It's important to do it in slow increments to the fat doesn't render.
My final thought....if you're planning on taking the meat to a cooked IT anyways, I would suggest smoking at a temperature around 100 for x amount of hours. You will get a stronger smoke flavor this way and it's how I did my 1st batch that's just amazing. It got 6 hours of pecan dust with my MES set at 100 and it came out looking like this: