Not sure where this post goes, so I'll start here. The title asks the question. There are varying opinions on the popular sites such as this one.
Rick
Rick
Yes that was probably my next question; hot or cold when putting on the smoker. ThanksThe Mad Scientist, Jeremy Yoder, did an experiment with different temperature meats. I do not remember exactly but he took three different temperatures meats and put them on the smoker to see which would have bigger smoke rings and more smoke flavor. One was right out the the fridge one was wamrmer and one at room temp. In the end the one that was the coldest absorbed more smoke than the other two with the room temp
One being the least. I know this isn’t the gist of your question but definitely another wrinkle to it
I hang Summer sausage and smoked sausage at room temp for about 90 minutes .hot or cold when putting on the smoker.