@addicted-to-smokeChicken sucks up smoke like crazy (you likely know this already.....so does any ground meat, so like that meatloaf you were asking about elsewhere.....a handful of dry chips, either side, couple times during a fairly short cook & you get a nice rich smoke flavoring (on the outer crust or skin layer mostly)....chicken, duck & other birds, I would imagine, turkeys, a lot of sausage, burgers....all that stuff takes it quick......
Realistically, most of the stuff we're doing, even the long, low cooks on pork butt & such, are just flavoring with smoke.....
Cured meats like sausages various bacon types & stuff that is actually cured using Prague powder, cure #1 & 2, or Tenderquick & 'smoked cured' slowly to a stopping point is maybe the true 'method' of smoking, as opposed to adding smoked flavor.....
Personally, I think this is why a lot of folks get confused by 'smoking' sometimes......it's nothing but baking in a charcoal oven with some extra flavor, not some magical old world secret science project.......