I let mine sit out a while when I am getting the smoker up to temp but other than that I don't worry about it to much. It pretty much goes from the fridge to the smoker for me. Maybe others do it different????
Thanks, that helps! I didn't allow my picnic roast to come to room temp. It was 34* ias measured with my digital themometer when it went in the smoke. I think that's part of the reason it took so long to reach temperature.
Don't even play with the safety zone.
On Sunday I took my turkey out of the brine, rinsed it and threw it on the smoker. My Maverick said it was 30 degrees in the breast.
You can really mess up your day with poorly prepared poultry or fish!