My question is about proper technique for cool down. I understand the why, it’s the how that I am asking about. Is it our goal to incubate so there’s no heat loss and to continue the carry over. Is our goal to immediately start cooling to get the carry over in check and not allow to much temperature climb. Is it different between types of meat or same technique every time. I understand the larger sizes of what ever it is were cooking is going to store more heat so time is obviously a factor as well. I would just like to be able to deliver proper color and cook temps and I am now understanding that it’s not just pit time that determines the result of the cook. Sorry For the rookie question. I just want to get better.