I'm sure i saw a post from Steve at Royal Q about this but i can't seem to find it now.
I was smoking a couple of pork shoulders at the weekend, and i was wanting to be careful not to over smoke them so i put the smoking wood in when i put the shoulders on. When i ate them i didn't get much of a smoked flavour , and this got me thinking about this point and was wanting to give it another try this weekend.
What temp's should the meat be before i add my smoking wood?