This is where some additional reading will help - but in the Cliff Notes ( no...not Tenthunter
) version:
1. Ground meats or poultry - I would not do in hot weather -Period.
2. Beef and pork
whole muscle cuts ( non ground ) such as Boston Butt, brisket, loin, etc....
Because you are going to cook these to higher than 165F - you are sure to kill off any Salmonella.
165F is a number I use because it has been a long time "standard" for food safe temp. Even cooking chicken and ground products to 165F will kill Salmonella - BUT we know that poultry and ground meats are more susceptible to other kinds of food borne pathogens . Ground meats specifically have so much more opportunity to harbor unwanted microbes, because of the increased surface area, and the extra handling thru equipment that occurs in the making of ground - so ...be safe.
Hopefully others can chime in here as well.