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Message: <blockquote data-quote="one100grand" data-source="post: 275255" data-attributes="member: 4189"><p>I used to start at room temperature.  I had an instance where I had to take a piece of meat straight from the fridge to the grill though because of oversleeping  #-o ....that instance resulted in a much better smoke ring and got me to thinking perhaps there's something to it.  After several experiments of side by side cooking, I've come to the conclusion that the ring penetrates deeper on a piece of meat that starts at a lower temp.  I've also found that I get the best finished look on the meat if I rub olive oil on the meat before the rub vs using any other slather (like mustard).</p></blockquote><p></p>