just a note, when you choke down it does take some maintenance. in other words, i haven't felt that I could leave it overnight and then come back. ive seen where some cooks, such as brisket, drippings put the coal out and sometimes you have to crack the lid to bring the temp back up a little bit. i would say the choking down temp is more of an advanced technique and until you have it down, i wouldn't just do it, go to bed, and expect your meat to be at your temps. not trying to put down anyone, just letting you know my personal experience. btw, like teesquare mentioned, i got that technique from bigg on this forum