Andy Williams wrote:


> 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.

I could not agree more.

Cheers,
Dana