You will hear a lot of people say to leave the meat to come to room temperature before cooking.
This is completely without reasoning.
It takes several hours for a roasting cut to come to room temperature and the risk of contamination in that time is very real as it will spend a lot of time in the “Danger Zone”.
Letting meat come to room temperature does not change the way it cooks and will have little effect on the duration of the cook.
Smoke adhesion is better on colder cuts.
I do leave my steaks out for a half hour before I cook them but, this is so the Dry Brine (salt) can do its job, not to warm the meat to room temperature.