Question

Can someone please explain the difference in texture, taste, and temperature with meat cooked at 200 degrees (low and slow) to meat cooked at 400 degrees (high and fast)??

Answer 1

high and fast:

Hot and fast will carbonize (burn) thicker meats. The faster a piece of meat cooks, the larger the temperature gradient within that piece of meat, meaning that with a lean tenderloin, it's very easy to end up with a roast that is well done in the outer layers while the center barely hits medium. If you want a good dark brown sear you need high heat to make that sear without overcooking the interior.

low and slow:

if you lower the temp and lower the lid, the heat has time to move to the center, the buildup of heat in the exterior is less, so more of the meat is cooked to the target temp.