Smoke and Steam

Hawaii island Oahu is known as the "gathering place," and Roger is invited to two community gatherings abundant with local foods. On the east side of the island, local chef Mark "Gooch" Noguchi teaches Roger how to prepare a traditional Hawaiian imu. Whole pig, local starches and lau lau (packages of cubed pork and salmon) are steamed in a large underground pit lined with hot lava rocks, topped with layers of burlap and tarp, and sealed with dirt. At the farmer's market located at Kapiolani Community College, Roger meets Scott Shibuya who smokes pork, chicken, and turkey tails with guava and kiawe woods, in a unique smoker he cleverly built out of an Air Force cargo container, an airplane food cart, and a computer fan.

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