Dana Myers wrote:

> dan wrote:

> > 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.

> One thing I've read is that smoking meat too-cold can
> promote the formation of creosote on the meat itself.

This subject is well covered in the FAQ, with comments by Danny
Gaulden and others. Smoke flavor does indeed penetrate cold meat
better, but there is the attendant risk of creosote deposition on the
meat. If one wants to take advantage of the greater smoke penetration
into cold meat, it demands an exceptionally clean-burning fire,
probably one where the wood has been preburned to coals prior to
adding it to the pit.
--
Andy Williams