I typically use CO2 only to force carbonate to 2 volumes (8 psi at 40F) then move to a beer gas mix where I run at 30 PSI into the stout faucet.
The stout faucet has a restrictor plate that allows you to get that creamy head, by forcing the beer through 5 tiny holes at high pressure. I have not balanced my keg lines with the stout faucet, but perhaps with a long enough line you could not use a restrictor plate.