Smoke penetration?? I don't know if I would call it that, but I know that if the meat is still real cold if not nearly frozen, I get a darker......and usually wider smoke ring. Flavorwise, it doesn't taste any more smokey that I can tell.
The smoke ring is a chemical process that generally stops happening when the meat hits 140 or so..........if you put the meat out there cold it gives it a longer period of time for the process to happen which generally results in a "better" smoke ring.
I don't know how this compares to the ring you normally get, but this is about normal for me and I put the meat on cold............oh, and I generally go fairly light on the smoke compared to a lot I have seen and tasted