Arrange coals and wood chips along the side of the grill to create a half circle around the exterior and light grill. Replace lid and ensure the vents are open to allow oxygen flow.
While the grill is heating up, add salt, pepper, paprika, onion salt, garlic powder, and herbs de Provence to a bowl and mix to incorporate.
Rub seasonings on lamb leg.
Once grill has reached 250℉, add whole lamb leg. Ensure the meat is not directly over the heat, you want to place the meat off to the side of the heat and replace the lid.
Check after about an hour and a half of smoking to see if any adjustments are needed for meat or coal positioning. Allow to cook until internal temperature reaches 145℉.
Once remove from heat, let rest for 5 minutes before cutting meat to serve.
