+1 on the advice to get a thermometer that measures both meat and smoker temp and sounds an alarm when the smoker enclosure goes below a certain temperature. This is especially important for anyone with a smoker where the fuel can burn out. Having said that, I have an MES which is, of course, heated by an electric element. Even with that, the low temp alarm has saved me at least twice: once when we had a power failure, and the other time when I set the off timer on the MES for too short a time.
As far as your problem of eating the meat, it didn't get into the danger zone for any length of time. What's more, since you got it above 145, it was pretty much sterilized. Therefore, to become dangerous, not only would it have to be below the lower temperature (about 125-130) for a long time, but new pathogens would have to enter into meat. That doesn't happen in a blink of an eye.
So, I'm pretty sure you are completely safe.
You'll have to find something else to worry about.