Aloha all, I joined this site about two weeks ago. At that time I posted I was in search for recipe /advice as to how to smoke wild pig / goat in the style that it is usually served as pupus at luaus here in Hawaii. In the meantime..I'm learning how to barbecue baby back ribs using the 2-2-1 method. I did my second batch last week and it was a great improvement over the first batch i did. I got a lot of encouragement from all here as well as good advice (get a meat thermometer, the thermometer on the smoker door can be off as much as 40 degrees). Still a ways from it being great but working on it. Today I found what I was originally looking for: the recipe / advice on how to smoke pig / goat Hawaiian style....It was posted by Pomai, a member of this Forum..who lives on Oahu. From the posts I've read I see that some of the members here have passed through Hawaii while serving in the military (Thank you !!) or spent time here as visitors or residents...and are familiar with Hawaiian smoked meat. I just think this site is amazing! I won't be going anywhere soon. I'll be hanging out less at the Unofficial Martin Guitar Forum and spending more time here at the Smoking Meat Forum. Oh.. Oh.. Gear Acquisition Syndrome may be developing!
