So I bought a 8.5 lb brisket and 13 lbs of boneless pork shoulder to smoke for dinner tonight. I filled my 18.5'' WSM smoker with charcoal and pecan chunks, put a burning batch of charcoal on top like the instructional video shows. I've used this smoker at least 15 times and in the past it has smoked for over 12 hours with this much charcoal. So I put the meat on at 12:30 am last night and went to sleep. The smoker was over 220 when I put the meat on, and usually it goes over 250 if I leave the vents fully open, so I closed all three intakes and the exhaust approximately half way. In the past the smoker sits at about 210 for at least 8 hours with the vents in this position. I wake up this morning at 8:00 am and the smoker is sitting at appx 130 degrees. The meat is warm to the touch, but the temp is low enough that it isn't uncomfortable to just hold your hand on it. I did not and have not penetrated the meat with a probe. So two questions: 1. Is the meat ruined? I still have enough time to get it up to 200 or 210 before dinner, but is it safe to eat? 2. What the heck is going on with my smoker? It was completely empty of all ash, so the intake was not obstructed. Even now I am having trouble getting it over 200 with the vents fully open and a fresh batch of charcoal.