Wow.. is it just me or is the forum loading slow today?
Regarding "knocking the chill" off. I always take what ever meat out of the refrige for a few hours before putting on the smoker. Bigger cuts come out for longer times than say ribs. I cook by temperature and not by time, so I can't say how much time it adds.
Warmer meat takes smoke better than cold meat and that's why I do it. (My opinion based on years of experience, though some will debate that)
Last night when I put the probe in that butt I started last night, the meat had been on a rack on the counter for almost 3 hours before putting on the smoker. I'm guessing my refrige temp. is about 38 and when I put the internal probe in the butt last night, it was a little over 50 degrees.