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samy

Newbie
Original poster
Nov 23, 2012
4
10
Oahu Hawaii
My name is Samy and I'm new to the site and to smoking meat. Aloha gang!

I live in Hawaii on the island of Oahu (Diamond Head, Waikiki, etc.) and enjoy grilling or what locals here refer to as making hibachi. My friend and I started experiementing with smoking meat using apple and Kiawe wood w/ his Brinkmann Ca Jun II smoker. Recently, a cousin gave me a bunch of mango branches from his home. I read some posts that said not to use mango due to its toxic properties while others have said they always use it. What exactly is the verdict on using mango to smoke meat? Don't want to get sick but hate to waste a good supply.

Thanks for your thoughts on this!
 
Welcome....I personally don't know anything about mango wood. But I do like to eat mango....Not much help but the posts above should help.
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Hello,

For huli huli chicken, I do it a little different than most but it works. I like to hibachi (grill) the chicken over kiawe wood but regular coals are fine.

4-5 lb chicken

3/4 cup soy souce

1/3 cup brown sugar

1/4 cup honey

1 tbsp sesame oil

1/4 cup ketchup

1/4 cup sherry wine

1/4 cup water

1-2 garlic cloves

1/4 cup chopped green onion

2    fingers of ginger - grated

Some people use pineapple juice but that's a little too touristee for me.

You can play with the amount of each ingredient to your taste.

Mix all ingredients in pot, add the chicken and marinate for at least 4 hours. Ready for the grill!

For kalua pig, I use my crock pot and Wright's liquid smoke.

5 lb pork butt

Rock salt or kosher salt okay. Don't pack it on too much.

Liquid smoke - have only used Wrights so not sure of others

Usually leave it for about 10 hours.

Good luck!
 
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