Sounds like a hit, Winslow! I've found a little better smoke penetration when you start with cold meat in a cold smoker. It I marinade, inject, or just want a rub to really soak in, I'll try to do that the night before, wrap, and put in the fridge overnight. When I get the smoker ready, meat comes straight from the fridge into it. Good smoke penetration on the cold meat, mostly because it's warming to "room temp" as the unit is getting hot enough to produce smoke. This way, you're not heating the meat even more before the smoke starts (when starting with warm meat). Not sure if this actually helps, but it works for me and seems to make logical sense.
