Roast Pork on BBQ?

We're having a House Warming BBQ today.... and have a 6.3kg (13.8lb) boneless leg of pork.  I was thinking of precooking in oven for first 3 hours, and then finishing off on BBQ.  Anyone have any tricks for making meat moist, but crackling, crackling? 

When I am doing pork in the oven, I start high and then turn it right down.  Maybe if you started that way in the oven and made sure the grill was low enough when you put it on the grill and covered it, it would come out great.  Is it a gas,coal or wood grill?

We always used to smoke our pork if we were going to cook it on the grill back home (unless it was ribs). 

It would be much easier to separate the skin and do your crackling on a rack in the oven and your meat on the BBQ, if should stay moist. I know a lot of restaurants do their crackling this way anyway, but always seems a bit of a cop out to me.

If you did want to do it on a bbq you have to start really hot, I would put it in with the lid down, don't open it for an hour and then open it up and cook for a further 3 hours for a joint that size. The key is to get your bbq super hot in that first hour.

Thanks ladies... after more reading online, I think I'll start it in our oven super super hot.  Then finish off on low Gas BBQ.... Now if it would just stop raining!  I don't have anywhere to put 50 people inside!

Thanks ladies... after more reading online, I think I'll start it in our oven super super hot.  Then finish off on low Gas BBQ.... Now if it would just stop raining!  I don't have anywhere to put 50 people inside!

Good luck! I swear by criss cross scoring, boiling hot water on the skin, dry, leave to dry in fridge as long as possible, loads of sea salt rubbed into the skin

hope the weather behaves!