>>21407733 (OP)So if you are doing anything at high temps, letting the food "rest" lets it come down from the burn your fingies and mouth levels of "oh fuck that's hot" to a far more palatable "mmm, that's hot and delicious" level of 100-120F.
You definitely need to do this when frying shit. The pros actually have a "resting oven" where they keep meats at some like 150-160F temp for some time prior to serving. Yters do this with steaks and shit, but this isn't needed - if your plate is cold that is plenty sufficient to cool the steak down.
And you bet your ass smoked meats are burn your fingies hot fresh from the smoker. Fat renders at 130-140F, so that shit is HOT when it's liquid. And a lot of smoked items come out like near 200F or some shit.