<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by george curtis:
for taste and if done wrapped and in the oven that is a common way its done even in hawaii, the use of liquid smoke is almost mandatory. its real smoke so nothing really wrong with it. just don't use to much. if its wrapped and you try to use smoking wood you will not get much if any smoke on the pork. i really don' think you will regret using liquid smoke. most hawaiians don't. </div></BLOCKQUOTE>
"Aloha... I have been doing kalua pig in an imu for over 50 years both in HI, where I was born and raised, and also here in CA and WA. I do it the traditional way in the imu (underground pit) using lava rocks. Here in WA I use alder and maple to heat up the rocks and I season the whole hog with Hawaiian sea salt.
Are you planning to do it in a bbq pit?
Be glad to answer any questions..."
George, Joe, et al.
Thank you for your advice. I am cooking on my WSM so I thought I might be able to use real wood instead of liquid smoke. Texas Barbeque has a recipe for Kalua Pig and they call for using mesquite chips, but there is no mention as to how much.
http://www.texasbarbeques.com/Hawaiian_barbecue.html
I agree mesquite can be overpowering so I was going to keep it low—2-3 cups of mesquite chips. I figured the smoke would be able to penetrate the banana leaves since there are bound to be some holes after wrapping the pork butt. I’m still on the fence on whether to use liquid smoke or wood chips. I’d appreciate any more thoughts.
I hope to post the results of the cook before too many piña coladas.
Regards,
Oak