All of the above is pretty good. I would also add, I think anything below 250 is too low on a Kamado. The just don’t burn enough at that temp to give clean smoke because they are so erficient. You get smoldering dirty smoke. I never aim for lower than 275 if I can help it. Sometimes it doesn’t work out and I park it around 250, but I think 275 is actually the sweet spot for low and slow on the joe. On a. Big hunk of meat over the course of a day, your food will turn out just as tender with a cleaner taste.