So I intended to go low and slow with my 2 10 lb butts, smokin on propane, with wood chunks... I had dig therms (igrill2) set up to alert me when out of range (215-250). Went to bed and woke up 2 hours later to 325! I know there is a high and fast method but I wasn't intending on that... Currently my smoker is at 190 (I dropped the temp) and my internal temp is at 170... Should I stay low like 190 or 200 to let it slow down or is that more damage than good? Has damage already been done from cooking too quickly or seizing up meat? What happened was my water pan went dry... Didn't plan on that after 2 hours! Help!