Finally got around to putting my new (I bought a new one to bring with me to Aus as they are cheaper back home and I couldn't be arsed to clean my old one for shipping) Weber together and breaking it in.
Found my local butcher and ordered up 4.5kg pork shoulder.
Rubbed it up with a Siracha rub I found in Walmart when on holiday.
Set the Weber up with a full load in the Slow 'n' Sear and a little hickory, had a couple of beers while I waited for the temperature to settle to 220F and then set the TipTopTemp and went to bed.
Refilled the SnS about 10hrs later and hit an internal temp of 195F just before dinner time.
Best pulled pork I've done so far