Well the steak turned out pretty damn good. I think next time I'll go for a leaner cut, and use a less intense marinade. It'll probably take a few tries to perfect but my results were already pretty good. My cooler has a triangular style lid so I cut out a piece of styrofoam to cover the top and poked my digital thermometer through it. It worked awesome. I started it at 128 at about 2:30, and when I got back from class at 5:30 it was still at 126.5. Also, if you try Greyhound's cooler method be careful when dumping the water.. You may end up with ~3 gallons of water on your kitchen floor like I did..