I am getting ready to smoke a 3.5 pound boneless leg of lamb. It was frozen as hard as a rock when I got it out of the freezer yesterday, and it sat in the ref over night. But, Temp probe says it’s still 30 degrees. If I start it at 225, I’m expecting 3-4 hours to finish it. But, I’m concerned about bacterial growth as it starts to warm up. Am I being careful or paranoid?