Given the background description of some cooking related query, summarize the question into a title

[Q]: 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.
[A]: Smoking without wood chips


[Q]: How thick should be the sponge for a swiss roll to roll easily without breaking and hold its shape?I saw some pictures that look perfect and then some where the sponge looks too thick.How do I figure out the perfect thickness of the sponge?
[A]: How thick should be the sponge for a swiss roll?


[Q]: I absolutely love pasta caprese. I have a great recipe for it that provides perfectly creamy mozarella and tasty tomatoes and uses up the leaves on my basil plant. It's a great dish.I also don't consider a meal without some form of protein that isn't cheese to be a meal, and vegetarian meals aren't considered kindly by those I cook for, so I really need at least some meat with every meal.So my quandry is how to serve my pasta caprese as part of a meal with meat. In the past I've done grilled chicken breast on the side, but is there a way to make it a one pot meal or serve with another meat main so I'm not limited to chicken? Ideally I'd like to feature the flavors of the pasta as the main.I tried hot Italian sausage last night. It was OK, but I felt that the sausage competed too much with the flavors of the dressing.
[A]:
Adding Meat to Pasta Caprese