I don't think yer disagreeing at all, nor the good doctor. I just say..if you continue to smoke meat till it's black with it..it WILL have "more smoke flavor" Penetration and flavor are NOT the same thing. The smoke ring...in fact..if anything will have a "cured" flavor. The smoke flavor..initially at least... is a surface thing. Hours in the smoker, days chilled or weeks frozen will allow migration into the cut of course.
Ever smoked cheese? Trust me..let it sit at least a week.