What is the minimum amount of time that I need to smoke food (in particular meat) in a smoker to achieve a noticeable smokey taste (assuming I have plenty of smoke)?   Is there a maximum time after which smoking will not appreciably add to the smokey taste? If so, does this imply that I can switch cooking methods without adversely affecting flavor (for instance transition from wood to charcoal, smoker to oven, or wrap in foil)?   Is smoking more effective for flavor transfer at the beginning of cooking rather than the end?  Do these answers vary based on what type of meat is being smoked?  
I take a piece of aluminum foil, crumple it up then smooth it out somewhat still leaving slight concave and convex angles for the fries to crisp evenly without the need of flipping halfway through baking. 