Aloha (howzit!) to everyone here at the SMF forums. Another newbie here, and also a local Hawaii boy, born and raised here in the islands.
Been smoking pork "Big Island style" for years now, simply using a Weber grill. In fact I'll be posting a full photographic tutorial later this week over at my Honolulu-based food blog
I recently did an entry on making Kalua Pig using a Barbecue Grill. It's sort of a hybrid roast/steam/smoking technique that works excellent, especially if you have Kiawe wood, but Mesquite works just as well.
Here's a small sample of the finished Kalua Pig... click on the pic and you can read the whole tutorial I wrote up on that one...Hawaiian style Kalua Pig smoked with Kiawe wood
Anyhow, there's lots of great tips by all you experts here that I'll be eager to read up on. Especially on smoking fish, which I'm interested in trying out. Here in Hawaii, smoked Kajiki (Marlin) and Ahi (tuna) are very popular. Love the stuff!
Now it's off to read the board here. Mahalo!