re: whats your weakness when grilling/bbqing?

My train of thought is,
If it’s in a pot, keep it hot,
Keep stirring but let it stick to the bottom a little and keep adding liquid, that’s where the flavor is.
Don’t let it get to burnin, keep the paddle turnin.

Now if you want to cook it slow, keep it low.
Don’t worry about the time it takes. Let the smoke do its job. If you are going low and slow commit to that and don’t try to rush it. You have less moisture control on a pit so If you get it too hot you’ll dry your meat out. Let it smoke and sweat but keep it moist.