Hawaiian Smoked Meat

Discussion in 'Pork' started by old poi dog, Oct 28, 2007.

  1. old poi dog

    old poi dog Master of the Pit OTBS Member

    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...
  2. smoked

    smoked Master of the Pit OTBS Member

    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..... [​IMG]
  3. richtee

    richtee Smoking Guru OTBS Member

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

    old poi dog Master of the Pit OTBS Member

    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.

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