SC - Safe temperatures (was: Cooking meat in coolers)

[Wolfger von Sibenburgen]

Brenna says....

>From the description given, I was also assuming the kettle was already
heated and that the hay was forming an insulation layer to allow it to
simmer.  A similar method to taking chicken or roast that is mostly cooked
at a feast and putting them in coolers (no ice, of course).  The meat
continues to cook for up to 2 more hours in the cooler while you use the
oven for other things.  It  works great when you have limited oven space.

Just a question.(as this seems like a good idea)
Would not having the high heat make any nasties (salmonella) appear that you
would rather not feed your guests?

Micaylah

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