Does the smoke of firewood add any flavor to a dish like broth?

It's well agreed upon that the type of firewood you're using makes a world of difference in terms of the flavor for things like grilling meat or baking a pizza. And it's logical since the food is in direct contact with the heat. Is this true for something like a broth or a stew cooked in a pot with a lid? submitted by /u/Ashamed_Ad_1837