What's the general consensus?

I always let mine come to room temp and have never had any
problem. Final product has been pretty dang good, even if I
do say so myself. Of course no one else has complained
either and our group is pretty straight forward about things.

Bob ) indicated that it should be straight from
the fridge.

Let the votes fly...

--
Steve

On Thu, 07 Dec 2006 21:24:53 -0500, Steve Calvin wrote:

What's the general consensus?

I always let mine come to room temp and have never had any
problem. Final product has been pretty dang good, even if I
do say so myself. Of course no one else has complained
either and our group is pretty straight forward about things.

Bob ) indicated that it should be straight from
the fridge.

Let the votes fly...

/delurk

im a straight from the fridge smoker myself. no particular reason for it,
and to be honest i had never heard of letting meat warm up before
hanging out here. keep meaning to try it, but never think about it
before hand.

---------------------------------------------------
Scootz

I routinely bring the meat from the cooler about an hour or so before
cooking, and let it set on the counter top. I prefer to have my steaks,
ribs and pork at room temperature before cooking. The only exception is
chicken and fish, which I generally bring from the cooler and wash in
cold water about 30 minutes or so beforehand. Before coating with EVOO,
I give a fish, shrimp & scallops a quick rinse in mild lemon water to
remove any fishy smell.

Incidentally, I never do the salt/pepper and garlic on steaks until just
before putting them on the grill. I feel that the salt pulls too much
juice from the steak when done early.

Nonnymus

Steve Calvin wrote:
What's the general consensus?

I always let mine come to room temp and have never had any problem.
Final product has been pretty dang good, even if I do say so myself. Of
course no one else has complained either and our group is pretty
straight forward about things.

Bob ) indicated that it should be straight from the fridge.

Let the votes fly...


--
---Nonnymus---
In the periodic table, as in politics,
the unstable elements tend to hang out on
the far left, with some to the right as well.

On Thu, 07 Dec 2006 21:24:53 -0500, Steve Calvin
wrote:

What's the general consensus?

Heck, I want the specific consensus.

I always let mine come to room temp and have never had any
problem. Final product has been pretty dang good, even if I
do say so myself. Of course no one else has complained
either and our group is pretty straight forward about things.

Bob ) indicated that it should be straight from
the fridge.

Let the votes fly...

I've done spares both ways and can't say that I've really noticed any
difference that I could trace to their pre-pit temperature. Pretty
much always put butts on while they're still quite cool. What I
usually will do is pull whatever I'm smoking out of the fridge, go
light the fire, and then when it's up to temp, put the meat on.
That's usually no more than 15 minutes, so the meat doesn't come up to
room temp.

-denny-
--

The test of courage comes when we are in the minority.
The test of tolerance comes when we are in the majority.

On 2006-12-07 21:24:53 -0500, Steve Calvin said:

What's the general consensus?

I always let mine come to room temp and have never had any problem.
Final product has been pretty dang good, even if I do say so myself. Of
course no one else has complained either and our group is pretty
straight forward about things.

Bob ) indicated that it should be straight from the fridge.

When grilling small cuts of meat, you should let it warm up so that you
can achieve a warm red center without overcooking the outside. When
barbecuing larger cuts of meat, you won't notice a difference in the
flavor, and leaving a butt or brisket out at room temperature long
enough for it to warm throughout is asking for trouble.