If you put it in frozen you will cook the outside meat alot trying to thaw, then heat the middle. My goal is to add as little heat as possible, since the meat is ideally cooked when I put it in the freezer. So, I thaw and bring to near room temp then put in simmering (a few small bubbles), not boiling, water and I massage the bag a few times to speed up the reheating process. The bag seams are delicate (even Foodsaver) so I take car when massaging. I think it's as close to right off the smoker as it can be this way.