- 1). Pour the charcoal into the smoker, saturate it with the lighter fluid and then light it with a fireplace match. Allow the charcoal to burn down until there is a fine, white ash covering it.
- 2). Place water in the smoker drip pan following the manufacturer's instructions and add the wood chips to the charcoal.
- 3). Rub the hog leg with your favorite herb and spice mix, making sure to cover the meat completely.
- 4). Put the hog leg on the grill.
- 5). Lay a heatproof bowl, such as stainless steel, on the grill next to the hog leg and fill it with water. This keeps the atmosphere moist so that the hog leg will not get too dry. When it becomes empty, refill it when you check on the hog leg's progress.
- 6). Cook the hog leg slowly, allowing the grill to reach and remain at approximately 300 degrees F.
- 7). Check the grill temperature every couple of hours. As it falls below 300 degrees F, add charcoal and more wood chips.
- 8). Take an internal temperature check of the hog leg after about eight or nine hours. Keep checking, and when the temperature reaches 170 degrees F, take the hog leg off the grill and cover with aluminum foil. Allow juices to settle before carving.
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