Wrap each rabbit thigh with the pancetta. Grease everything with oil and season with salt, pepper and finely chopped garlic. Leave in the fridge for 3 hours. Meanwhile, ignite and set the barbecue to a chamber temperature of 120/130 °C (248/266 °F). When the barbecue has reached the above-stated temperature, place the rabbit inside it and cook the meat to a temperature of 70/72 °C (158/161 °F) in the centre, smoking it slightly with a sweet wood (for example: apple or cherry).