Yes, bigger cuts of meat (brisket/pork shoulder roast/chuck roast) cook longer and will absorb more pellet flavor. Steaks cooked from medium-rare to medium will grill faster, and won’t take on as much smokiness.  For smaller pieces of meat, such as a kabob, keep an eye on your desired ending temperature. Otherwise, you’ll find yourself over cooking your meat in an effort to get more flavor in it.