Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Well, bought a pork shoulder. Put it on the rotisserie on my Napoleon. Next time I'll take the bone out and truss it up tight so that it's even. Basted it with some Diana's Honey Garlic BBQ Sauce, every 15 minutes for the last hour. It turned out pretty good, for a cheap piece of meat.
Make sure that you have access to the proper Barrie ON units, not the big box stores' version. The latter is thinner stainless. Mine sits out for the full year, uncovered, in Canadian weather. -25°C to 40°C.