I thought it was because creosote condenses out on cold surfaces? Yeechy!

"JakBQuik" wrote in message
...


The one thing that I wonder is why some people recomend allowing their
meat
to warm up out side the refriderator before q'in it if it causes the
outside
to heat up faster, limiting smoke penetration.

Dan


I think it's a holdover from steak grilling. You get a much nicer steak
if
you let it come up to room temp before grilling. Same thing with chicken,
tho you need to be careful, obviously. Most of us were veteran grillers
before we ever got into the low and slow game.

Also, putting the meat on cold is a rather recent revelation to some of us
here. I know it is to me. The empirical results are pretty convincing,
however.

John in Austin