This isn't smoking oriented, but more temperature concerned. My wife let me know she left chicken in the crockpot this am on warm and wanted me to turn it up to high when I got home. That was 8 hours ago. Now the temp of the broth was 163. But I guarantee it was a long time to climb that high. The chicken looked like it was still raw in the pot. Think a few hours on high still kill off the bacteria?