• Light the kamado and get the temperature up to 125c (kamado thermometer as this is where we are cooking the meat, not the lower rack temperature).
• Set up the BBQ with no heat deflector, putting the drip tray on the rack and the meat on the extender rack.
• Add soaked wood chips and some fresh wood chips and cook for 2-3 hours around 110c, go heavy with the smoke as the pressure cooker seems to remove some of the smoke flavours.
• Pressure cook the meat for 30 mins on high. Turn the pressure cooker off, letting a natural release until your ready to serve it.
• This should result in tender, fall apart meat with a subtle smoke flavour, done in 4 hours instead of 10+

Lamb or pork shoulder work well with this recipe.

REFERENCE:
http://www.bbq-brethren.com/forum/showpost.php?p=2688028&postcount=12
AND HERE:
http://www.bbq-brethren.com/forum/showthread.php?t=174963