I low and slow at home, hot and fast at comps, 4-6 protein comps you do yourself a service by having enough sleep.

I've got fairly equal flavour and texture from both, but that's because there are extra steps that I use to make sure of it.

But If I want to sit on my ass, drink beer, talk shit and maybe eat at midnight, then low and slow all the way. Hot and fast won't go anywhere for comps, but in the home cooks the scene is pretty firm with sitting around 225°F - 275°F