Hawaiian Smoked Meat

[old poi dog]

Aloha All, As you recall when I joined the forum earlier this month I was looking to learn how to smoke pig in the Hawaiian style.....In the search of posts here I found what I was looking for. In the meantime I had learned through many here the importance of getting an accurate reading of the temperature in the smoker, more importantly I got started on the quest to trying to make a great rack of ribs. Today I got a chance to break in my Maverick ET-73 thermometer on Pomai's Hawaiian Smoke Meat recipe. I did a calibration check on the thermometer...and out of the box it was spot on. I also am leaning to keep the wisps of thin blue smoke going throughout the smoking process. The smoked meat was excellent..just what I was looking for. Sorry I do not have a digital camera or the skills to post pictures. I'll work on that next, after I learn to smoke a decent chicken with crispy skin. I just wanted to thank all on this forum for the encouragement and great information I am able to gleam just by reading the posts here...

 

[smoked]

some where I have a recipe for hawiian smoked pork roast, I remember it is done in the oven and with liquid smoke and banannas.......it's really damn good and tender, just pulls apart..........almost like a long slow cooked pig in a pit...... I'd have to dig deep to find the recipe thou......been spoiled with my smoker.....

 

[richtee]

Another unsolicited testimonial for SMF! Glad folks here could help. YARDBIRD TIP: Keep those temps up, 300 at min. Have heard 375.

 

[old poi dog]

I just saw Blackhawk's post with pictures ! Will give the higher smoking temp. and the ET-73 a workout on chickens on the next smoke.