Last night at 12am, I put the meat in with chamber temp at 220F. This morning at 7am when I checked, the chamber temp was 69F and meat temp was 140F. The heating element was not on and the Masterbuilt was calling for heat. I moved the meat into the oven at 220F.
Should this be ok since the internal meat temp was 140F? Are there any concerns that the meat may have gone bad with the temp inside the chamber being 69F?