I haven’t tried soaking wood chunks for the #3D, and have read others mention it’s not needed, but I don’t know either way. I use to soak wood chips when using the grill but don’t do that anymore as well. Just thinking, all the different types of smokers I’ve read about, none recommend using soaked wood chunks. But, that doesn’t mean you can’t... You could try two smokes, the exact same smokes, but the only difference being your idea of soaked wood chunks and see what your thoughts are.
As for meat taking on smoke, I’ve read on another site it stops taking on the smoke at 140*, if I remember that correctly. So, longer smokes that’s a decent amount of smoke time.
Hope that helps, somewhat even though I didn’t necessarily give a direct answer to either question