I'd say it all fits... If you have food in an environment that's 70 degrees, the food is going to reach that temperature eventually, whether it's hotter than that or colder than that to start. Since we're concerned with the consumption of the food, it follows that it all eventually relates to the internal temp and not the environmental temp, but due to heat transfer, the environmental temp has a lot of influence over the internal temp of the food.
CBJ, some comps, a few awards, Certified Artisan Steak Taster.
XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)