Put on smoker straight from refrigerator???

[Millberry]

Y'all are the smartest, friendliest folks I know. You are willing to share......I LISTEN. Do you put your meat straight from refrigerator --in order to get more smoke because possibly cold meat absorbs more smoke OR let it sit on counter to warm up a little?????

 

[TNJAKE]

Personally I don't see a benefit of setting large cuts of meat out to raise temp. I do however bring my steaks close to room temp. Seems to help with tenderness and more even cooking

 

[Millberry]

Jake--you're the best----Thank you for the Umpteen time...

 

[Millberry]

Now if you could only get your brother out of California to join the rest of us God-fearing rednecks................(just kidding)

 

[TNJAKE]

And heck I don't really even know if there is a true benefit for steak. Just what my grand dad tought me and I've always done it

 

[Millberry]

18 years with same woman. AND i THOUGHT SHE WAS YOUR DAUGHTER

 

[MJB05615]

I usually put meats on the counter after I get everything setup with the smoker, while I wait for cook temp to get where it need to be. Most of the time 10-15 minutes on the counter. I have done direct from the fridge to the smoker and not noticed any difference in the finished product.

 

[TNJAKE]

18 years with same woman. AND i THOUGHT SHE WAS YOUR DAUGHTER

Lol I'll tell her you said that. She turns 40 in may

 

[Millberry]

I usually put meats on the counter after I get everything setup with the smoker, while I wait for cook temp to get where it need to be. Most of the time 10-15 minutes on the counter. I have done direct from the fridge to the smoker and not noticed any difference in the finished product.

Thank you so much for taking the time to respond to me........so nice

 

[Millberry]

Lol I'll tell her you said that. She turns 40 in may

I THINK Jan 1st is my 40th anniversary---after 8 years of dating......Still in love

 

[JckDanls 07]

I don't believe there's any difference in final results... I think it just helps temps from dropping so much and getting back up to cooking temps quicker...

Jake.. as far as steaks go... especially thinner ones ... I keep them as cold as possible as I like a good char on the outside... If they are really cold it takes longer to cook giving them more time to get that char on the outside before the inside gets to desired temps ... When set out to come up to room temp... It's that much closer to being at desired finish temp ... I use a SCREAM'N hot fire to cook them on ...

 

[jcam222]

7 Myths About Cooking Steak That Need to Go Away

We put to rest seven of the most stubborn myths about grilling steaks, including that you should let your steak rest at room temperature beforehand and that you should only flip steaks once.

www.seriouseats.com

 

[jcam222]

Myth: Let Meat Come To Room Temp Before Cooking

Do not bring your meat to room temperature before cooking it. That is a myth that poses a food safety risky. Letting meat sit at room temperature for a few minutes may be OK, but it's safer and better to simply take your meat from the refrigerator to the cooker. Here's why.

amazingribs.com

 

[BrianGSDTexoma]

Personally I don't see a benefit of setting large cuts of meat out to raise temp. I do however bring my steaks close to room temp. Seems to help with tenderness and more even cooking

I'm with Jake.

 

[Millberry]

I don't believe there's any difference in final results... I think it just helps temps from dropping so much and getting back up to cooking temps quicker...

Jake.. as far as steaks go... especially thinner ones ... I keep them as cold as possible as I like a good char on the outside... If they are really cold it takes longer to cook giving them more time to get that char on the outside before the inside gets to desired temps ... When set out to come up to room temp... It's that much closer to being at desired finish temp ... I use a SCREAM'N hot fire to cook them on ...

Thank you sooooo much. I almost "worship" opinions from this forum.

 

[pineywoods]

I go from fridge to smoker most of the time I see no advantage to letting it sit out. The colder it is the longer it has to develop the smoke ring which you can't taste nor does it really do anything for the meat but many of us sure like to see it

 

[SmokinEdge]

I go from fridge to smoker most of the time I see no advantage to letting it sit out. The colder it is the longer it has to develop the smoke ring which you can't taste nor does it really do anything for the meat but many of us sure like to see it

That’s where I am. Agreed

 

[WV_Crusader]

I don’t unless it’s steak which I just started this year. I do think it gives a better cooking profile when doing a reverse sear....but maybe I’m wrong.

 

[Millberry]

I go from fridge to smoker most of the time I see no advantage to letting it sit out. The colder it is the longer it has to develop the smoke ring which you can't taste nor does it really do anything for the meat but many of us sure like to see it

I noticed that folks worship that smoke ring.. Do you get good smoke taste going straight from refrigerator to smoker?--or do you think it matters? Thank you for your reply

 

[Displaced Texan]

When I do brisket, I pull it from the fridge, unwrap, trim, and rub it as my coals and fire are getting started and stabilized. It ends upon close to room temp.

Aaron Franklin warms beef to room temperature. He feels it gives a more even cook.

My room temperature brisket turns out pretty good. Here's one I did a few days ago.