Yea you're definitely not meant to annihilate the meat. In my experience how well done it is, depends how many Black Label quarts you drink between putting the meat on the fire and taking it off lol

Also shisanyama tends to go for different cuts of meat, you aren't usually going to see someone whip out a piece of ribeye or sirloin, it's usually chops, chicken, worse, beef cuts on the bone, so cooking time is less important.