Scotty, I didn't put it on cold, that would help with smoke ring formation,
but since you can't taste a smoke ring, no biggie there. That said, mine
was verging on being too smokey ( I only used one chunk of hickory) and
the coldness may have prevented some smoke absorption? Sounds logical
and I'll try it next time, will def do again.
Second, I cooked a little over 300, though I was supposed to. Liked the outside
texture a lot, the inside could have been a tad more juicy but wasn't dry.