I got a recipe for an awesome garlic paste from a friend in Australia so I thought I'd try it out on a shoulder of lamb.
Gave it low and slow for the first few hours then pushed the heat over 300F (390F at one point before I pulled it back) to finish.
The result is succulent, juicy lamb.
I cooked on mainly wood (oak, beech and birch) for the first part of the cook and then whacked a load of lump on for the final push. It resulted in a very well defined smoke ring.