G'day to the forum, Just joined and haven't been to the roll call yet, no time for that when my first big smoke is around 12 hours away. Here are the details... I've got an old weber kettle but am not confident of holding a steady temperature so am going with a gas bbq with the hood. Just practised this arvo and know how to set the burners to hold the magical 225. Bought a digitial weber temp device today and think I've figured how it works but any tips would be great. I've got a top butcher down the road and at short notice ended up with a 6kg (14lb) piece of pork leg that had been lightly brined. I've rubbed it with a wolfgang puck mix I saw at the foodnetwork that I've tried once before on a roast and worked well. And right now I can't wait to start cooking lil wilbur and seeing how it all turns out. The rough plan is to follow meows method as posted and play it by ear. The leg still has the fat layer on - should I cook it at the top or at the bottom? Because it's such a big piece, I'm planning to smoke it at 225 for a few hours until meat temp hits 140 then crank the temp up to around 250-275. I still want to have the beast done within 10-12 hours. Would these temps work? Thanks in advance, will post the results!