Cheezmo, while there is a point where any given meat can no longer take flavor through "smoke", I think we are talking about two different things here. Allowing lump to burn unchecked or at high temps, does indeed give off a certain amount of smokey flavor. Dampering the burn rate increases the "smoking" or in essence "smoldering" of the lump, and increased smoke flavor from such will occur. I think you will certainly agree that smoking anything say for 30 minutes as compared to 3 hours will have a deeper smoke ring, and hence more smoke flavor. Not to say that you can cook a whole roast in thrity minutes, but for comparrisons sake.
While my reply about rib temp was actually in humor, we both know the center of the meat, where I am taking temps targeting 120* doesnt really take on any flavor from smoke. So we are talking about the exterior of the meat, or crust. Using a lower temp will allow smoke to penetrate for a longer period of time, until that 140* point is reached along the outer edge of the meat. Using a higher temp shortenes that time-frame. Since I dont ever check temps at this part of the meat, I dont know at what point it actually reaches the 140* in question. Regaurdless, slow-roasting a large piece of beef or pork certainly adds to the flavor and tenderness of the meat.
I think this is where whats called the "Finey-method" or reverse searing that is so popular on the Primo gills forum leads you. I am old-school and have a hard time not "searing" the juices and flavor into a nice cut of meat. The more people I hear using the reverse sear say its the only way to go. I have yet to try it, but come tomorrow, I just might on my rib-roasts.
