Cold or room temp

Former Member

Do you bring your meat to room temp and put it in a cold smoker?

Thanks to SmokinOkie and Whooo pig for the help on the ribs. I did a small pork butt and it was delicious.

11/30/0811:40 AM

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Original Post

Former Member

Theory is that colder meat takes on more smoke. I don't have a problem doing it room temp, but I usually take my food out of the fridge, reseason and put it in the smoke. I don't let it come to room temp.

11/30/081:50 PM

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