I've noticed when smoking turkey and chicken that if we eat while the bird is still warm right after resting that the smoke flavor is not as strong as it is after sitting in the fridge for a day or two. anyone have an explanation for this? Too much smoke wood?

I've noticed that as well Ken.

'Smoke Fatigue' could explain some of it. Your senses (smell and taste) become a bit dull from your exposure to smoke as you are cooking.

I think Shawn nailed it.

Paul