I just dry-air cooked a 7lb sirloin tip roast in my turkey roaster for 8 hours.  I have a new PID Temp Controller hung in the air inside the roaster.  I did pierce the beef to insert another internal temp probe alarm.  I started the roaster temp at 165F for 25 minutes to help kill any outside bacteria, then dropped the cooking temp to 150F.  It's taken 8 hours to get the internal center to 145F.  I figured that I'd keep it there for about 20 additional minutes.  So was...