Though smoke provides some antimicrobial protection, and if you used salt in your rub that does somewhat retard the growth of bacteria; 6 hours is a long time to be in the danger zone. Especially around the 90°F - 98°F temperature. That is the ideal temperature for most food born bacteria to grow. And if you left the meat on the counter to warm up, prior to placing it in the smoker, that is additional time.
As for you smoker, there can be a few reasons that the element did not work. One thing about the Bradley, they are fairly easy to repair, once you know what is causing the problem. First you should get a desktop computer cord, and use that to plug your oven directly into a wall outlet. If the element works, then the problem is in the generator. Check the generator for a loose wire(s).
If plugging the oven directly into the wall socket, and the element doesn't work; then the problem is in the oven. It is easy to replace the electronic components in the oven, you just have to take the back off and you have easy access to the inline fuse, and high temperature sensor (if the digital has one). If you have a multimeter you can test the element. Disconnect the wire on one end of the element, and use the multimeter; you should get a reading between 27 - 32 Ohms. For the inline fuse and high temperature sensor, remove the back of the cabinet and do a continuity test.
Replacement parts can be easily obtained from
Yard & Pool, or from Bradley
For more helpful information, check out the below link:
Bradley Smoker FAQ's
