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
>
>