hello smokers..... new to this forum and to smoking. Only have 2 smokes under my belt--pork loin and chicken wings, both went well. Question--can somebody explain the "danger zone" to me? Searching for it on here I find lots of talk of it, but not much explanation. Today I'm doing sausage stuffed pork loins and all the talk of danger zones has me a bit concerned as it's a windy cold rainy day here and my temps only hovering around 200 at the grate of my Brinkman 2-door vertical smoker. Thanks for any help!