Got a 2kg boned lamb shoulder in this morning. Never slow cooked one of these before so it's all a bit experimental right now!
I've gone with Chris' (UG) baste in black sauce technique and it smells pretty good so far.
Coming from kettles I'm blown away by how easy this is to setup and control temp...

Just closing the vent down slightly now to drop to around 220f for the remainder.
More pics to follow