I never thought much about it as a separate part of the process.
If we are talking chicken, I take it out of the fridge and put on the prep area.
Go fire up the cooker and come back in.
Do my rinsing, seasoning, take it out, and cook it.
Chickie, even a whole one, is small and probably at or near room temp after my prep work.
I would think that whatever works is fine.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.