There is no black and white answer to this question, but we can say that cold meat absorbs more smoke than meat at room temperature because cold meat will take longer time to heat up and will absorb more smoke due to the prolonged process. Sometimes, smoke deposits on the surface of cold meat in the form of bubbles. However, if smoked for the same amount of time, cold and room temperature meat usually have the same flavor.Although smoking cold meat can result in a good smoke ring,