I go from fridge to smoker. I tend to agree letting it sit until room temp cuts into the danger zone.
TasunkaWitko;324316 said:the reason is to that you're not dropping a great big chunk of 34 degrees into your smoker and bringing internal temperatures down. this plus the cold surface of the meat tends to increase the risk of condensation resulting in creosote, not to mention adds quite a bit of time to your overall smoke.
Doesn't this statement contradict about folks who soak their chips or chunks and those who use water pans? Before those chips or chunks dry out, they're going to steam creating condensation. Just curious.
Mikey;324864 said:mikey - i think it would have been more accurate for me to say that the creosote is the condensation, not that condensation leads to creosote. my major was history rather than science, but i have observed that as long as one is running a good, hot smoker there isn't much of a danger of creosote. moisture is a good thing, but cold moisture in a smoker that isn't hot seems to be a bad thing.
take a look at dmack's linnk and also my d/l link to the BBQFAQ - they probably explain it better than i can!