I think this "4 hour danger zone" has been taken a little out of context. When you are holding food that is already cooked between 40-140 degrees for serving the bacteria multiplies well in this range and the 4 hour rule would apply but when you are cooking something you're taking it past that range and whatever bacteria multiplies when your food is in the 40-140 range will be killed when its fully cooked and should not have enough time to produce enough toxins to spoil your food in the time it is in that range as long as you are holding a good cooking temperature. To put it simply if you are trying to cook a 30 pound turkey at 180F it may have enough time to spoil before it gets fully cooked but I have never had this problem with proper hot smoking temps of 220-300F no matter if it has a cavity in the middle of it, a bone, a "whole-muscle" cut or anything else.
I have to disagree.
Clostridium Botulinum...This bacteria if left unchecked Grows rapidly and gives off a Neurotoxin that causes the debilitating or Deadly Botulism...Once this Toxin is Formed...NO AMOUNT OF HEAT OR ANYTHING ELSE CAN DESTROY IT!!!.
There are other bacteria that are heat or cold resistant.
If you stick by the 40 - 140 rule and maintain good sanitation you are doing everything you can to prevent making others ill.