140C seems to be the winning temperature for me if you looking to slow cook meat that falls off the bone. I have tried this with pork shoulder & lamb shoulder. It takes about 60 mins per 500 grams. If your doing pork you can increase the temperature to 230C for the last 20 – 30 minutes and the crackling will crisp up very nicely.
This makes great meat for hot roast sandwiches.
If you are doing a whole chicken try 120C for about 4-5 hours (1.5 – 2kg bird)
NOTE: Still is testing stage. I wasn’t 100% happy with the results tested on the weekend.