Exocet
Knows what a fatty is.
- Joined
- Jul 6, 2013
- Location
- Souther...
Okay, do you let your meat come to room temp (or slightly below) before going on the smoker, or do you pull it from the fridge and go?
On my UDS, larger cuts seem to suppress the temp a bit and take longer to cook if they are cold. Not too surprising, I guess.
I'm just wondering what other people do?
On my UDS, larger cuts seem to suppress the temp a bit and take longer to cook if they are cold. Not too surprising, I guess.
I'm just wondering what other people do?