The method of getting the maximum amount of smoke into meat is to put the meat on the smoker cold.
The colder the meat, the better (not frozen).
Right out of the refrigerator or cooler is when the meat will take the most smoke.
As the internal temperature of the meat increases, the meat will take less smoke.
When the internal temperature reaches 140 to 150, the meat will not take on any more smoke.
Between 40 and 70 degrees, the meat accepts the most smoke.
From 70 to 140, it takes much less smoke.
Above 150 you are just generating heat, regardless of whether you are continuing to cook with wood.
So the best method is to get your meat on the smoker cold.