I do not think there is a great difference in quality between hot and slow. But, having said that, the only time I cook either outside of a Competition is for family or a gathering, and they can usually be done well in advance. Then I will usually just put it on the night before when I go to bed at 200°, wake up, turn pit to 350° and finish with pan, liquid and foil! If I just want them done same day, usually 6 hours at 350° will do it with no loss in quality!.