British BBQ Society Forums

Hi all,
As you may know I received from Mrs Thunderbird30 a Weber Q2200 gasser.I've chosen to break it in with a pork shoulder.
As we speak it's sitting with a great dry rub of brown sugar ,paprika,black pepper,galic,salt etc.
I've never used a gasser before and am a bit apprehensive about how long to cook it for.Would 4 hours at 200C be excessive or not enough?

How did it turn out?

I cook pork shoulder to pull so my kamado is around 121°C for low and slow. Since they are whole and weigh around 12 kilos they are an overnight smoke. Could cook for 14, 16 or more hours. I recently saw a pork shoulder done hot and fast, probably close to the temperature you were thinking, they cooked it to about 63°C internal and said it was fantastic. I'm thinking of cooking one to slice instead of pull in the future but I'll likely cook it to 74° internal. Not sure yet what temperature I'll take my kamado to.