how long to get smoke in meat?

There is some debate about this issue. The stats I have seen around deal more with the meat reaching a certain temperature than with the amount of time it's in the smoker. The theory goes that once the meat reaches X temp, the outside of the cut "closes" due to the heat, and quits accepting external flavorings.

One thing that I know for sure is that smoke flavor will continue to build on the surface of the cut as long as smoke is applied.

You didn't say what smoker you were using, but if it's a Cookshack, don't assume that just because you cannot see smoke venting from the top that you are still not building smoky flavor.

With all that said... How much are you paying for your wood chips? If the cost is minimal, don't change a thing! You said you liked the taste, appearance, and I'm assuming texture. If the cost and effort aren't an issue, go with what works for you!

The debated temp is 140 degrees where smoke stops penetrating into the meat, but afterwards it continues to flavor the surface.

Keep in mind that the best smoke is the clean, almost blue, invisible smoke that you get later on during the cook. The darker white smoke is more harsh.

Agree with Dennis.

There are two parts to smoke

Smoke penetration (for smoke flavor, not just a smoke ring) and
Smoke sticking (don't have a fancy time like adhering) but the idea is that as long as it's in the smoker, it will get smoke that sticks to the outside and that bark has tons of flavor from the smoke AND it can get oversmoked that way. Bought ribs once that were so oversmoked I could wipe off the smoke buildup on the outside.

Thanks for the information on the smoke. I guess from what you guys are telling me is that it's how much smoke you like, so far I haven't had any complaints so I guess it's good. I am presently using a gas smoker and I don't believe in buying wood, I like to go get my on oak, pecan, hickory,and apple from my parents land in alabama.