The answer to this question is yes. When storing raw meat, use a thermometer to ensure you do not reach the temperature danger zone. A temperature range of 40 to 140°F (4-60°C) is within a danger zone. It can permit bacteria to multiply when storing raw meat. When serving cooked meat, you need a BBQ thermometer to measure a minimum of 140°F (60°C).
Store any leftover meat within two hours of cooking. If you have stored meat at room temperature for more than two hours or at around 90°F (32°C) for one hour, do not eat it. If you have to eat leftover meat or dishes with pieces of meat, reheat them to an internal cooking temperature of 165°F (73°C) in your oven, microwave, or pan.