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?