I am smoking baby back ribs using an electric vertical smoker.
Given that most food absorbs smoke for an hour or two before saturating, what will happen if I stop adding wood chips after about two hours? Will I get the same result as if I continued to add wood chips, given that the ribs are unlikely to absorb appreciable amounts of additional smoke? In other words, does the smoke serve a useful purpose once the meat is saturated with smoke flavor?
Note that I am not asking about changing the cooking method (e.g. transferring to an oven or grill) or temperature, nor am I asking about meat other than ribs. All I am curious about is if I stop adding wood chips after two hours in the smoker, but continuing to smoke for the full duration.
I have been smoking ribs (and other meat) for years, but I have always added smoke chips up until an hour before finishing. I am curious if I am literally burning money by wasting wood chips.
Related question: How much time do I need to achieve a smokey flavor in bbq? Please note that this question is different because I am specifically not switching cooking methods, nor am I asking when smoking is more effective.