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Kiawe is the name used in Hawaii for what is known as Mesquite or Algarobba on the mainland, and is the choice for smoking meats and roasting Kalua Pig in the islands, mainly because it grows wild (it's classified as an invasive species) and abundant. Kiawe is often found growing along our...

Here's a thread to tell us about recent or past television, print or web news/media coverage related to meat smoking in your locale. In yesterday's Honolulu Advertiser, they did a story on "The Pig Man" from Mountain View, Hawaii (the Big Island!)... When it comes to smoked meat, 'No can beat...

Anyone make or try some good smoke-flavored dips or spreads? Our local Costco has been carrying this Haleiwa Smoked Seafood Medley for some time now... As you can see on the label, this is Hale’iwa Smokehouse Seafood Medley. It’s made with Smoked Ahi (Tuna), Au (Marlin), Shutome (Swordfish)...

A family friend visiting from the east coast introduced us to this most unusual sausage we've never heard of in our life. It's affectionately named Dan Doodle, a.k.a. Tom Thumb. Here's the complete dish he prepared for us just the other night... The Dan Doodle slices are (obviously) those...

Big Island Smoked Pork, served with a bowl of Poi... Broke Da' Mout'! Big Island Smoked Pork, also casually called "smoked meat" is a family tradition that goes back to generations of wild pig hunters and Paniolo ranchers on the island of Hawaii. It's probably done a similar way on most other...

Kalua Pig is a traditional Hawaiian luau dish prepared by ROASTING and SMOKING a whole pig in an underground oven called an Imu. The finished dish is similar to pulled pork, with a smokey, slightly salted flavor and a natural, aromatic flavor imparted by Hawaiian Ti Leaves used to wrap the pig...

Anyone here ever try smoking this type of game fish? I'm trying to figure out what the secret is to giving it that sort of jerky-like texture. The last time I tried it, it came out too flakey and "loose". Here's Nate, cutting a whole slab out from one they just caught over at The Shack in...