My Smoker is fine but if I had a Dollar for everytime i answered this type of post. I'd be smoking on a $20,000 Kalamazoo!
Bottom line...If the meat is INTACT Bacteria on the surface is DEAD, HISTORY, KAPUT IN 30 to 60 MINUTES OR LESS AT 225°F!!! As soon as the surface gets to 140 or higher, the bacteria dies, always, everytime, and this will never change. There is then No Risk and No Reason to Toss the Meat. So restart the Smoker and Finish the cook.
" But it's been hours, what about bacteria in the Air contaminating the meat? "
Yes, there are Airborne Bacteria that could possibly get on the meat, but most smokers are pretty well sealed and besides, bacteria don't grow well on the Salty/Sweet surface of Rubbed or Dry meat, so AGAIN no risk.
The only meat we need to worry about is the Non-Intact meat like that which is Ground, Injected, Boned and Tied or meat Punched full of Holes to add herbs and spices. With any of these, you have to know how high the IT got before the smoker died. If the IT did or likely hit140°F+, no Risk.
This Info has written Hundreds of times around here, and the OTBS GUYS SHOULD KNOW THIS COLD!!!
Everyone else reading this, Please memorize it, both for yourself and when giving Newbies advice.
There are VERY FEW CIRCUMSTANCES where Tossing the Meat is necessary, and they usually involve Smokers dying while smoking Ground Meat or Chicken. In this case, see the 40 to 140°F in 4 hours Guideline....JJ
You will often see this called, " The Rule " here at SMF. This RULE, a Guideline actually, is the most frequently misquoted and misused info on SMF. More perfectly good meat has gone in the garbage at the hands of this," RULE " then from folks cleaning their Refrigerator or Freezer!!! Rules...
www.smokingmeatforums.com
