Chris Young on tempering steaks

[RonB]

He sez yes, and "proves" why.

In the Pit, we know that cold meat accepts more smoke flavor, and so for most short cooks I like to start with cold meat. I also flip about every 30 sec while he only flips once. I would be very disappointed with any of his steaks.

I posted a photo of a recent steak cook in this topic , (post # 3). You can take a look if:
a: your memory is as shot as mine
b: you didn't see it
c: you feel like wasting a few seconds