In reply to:

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I’ve read that you achieve the smoked taste in a relatively short time and that you don’t really need more than a couple hours smoke.

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That's pretty much how I see it. Heck even in my pit I don't do much over 2 - 2 1/2 hours of smoke for anything.

I want to taste the meat in the end with a hint of smoke, not taste the after results of a house fire.

Smoke is a flavor not the main ingredient

I played with my GO last night some too, I noticed that adjustments to the valve take about 10 minutes to balance out visually on the thermometer on the door.

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