Tried smoking a whole haunch yesterday. Mmmm, not overly happy with the results. I stripped the bone out and laid the haunch out and applied a decent Piri Piri seasoning rub to both sides and set it off for about 6 hours in the smoker. Despite the weather being foul and playing havoc with maintaining correct temps etc. the finished product whilst it had a great smoke outer crust was very livery inside and not very palatable. As an aside, I also had some homemade venison sausages and salmon fillets in the same cook session and they turned out lovely.
Has anyone else had similar experiences with smoking the haunch?