GG, for the Kalua Pig, if it were going in the
Imu (underground oven) the Pork would be wrapped in
Ti Leaves (you only use the green Ti leaves, never any other color) and then topped with Banana Leaves (**note to self-buy more Banana Leaves!!). In my blog post I have photos as to how I prepare the pork, the Banana Leaves I buy frozen at the Asian Market.
Here, I can only get the Banana Leaves, so I use only that and tin foil to wrap it all up in.
The type of wood that is used in Hawaii is called
Kiawe, it's very similar to Mesquite, which is abundant here in the middle of the desert, so I use that in my smoker box on the gas grill.
But to be honest, I've not done the Kalua Pig on the grill, just the Huli Chicken.
If I were going to make the Kalua Pork in a smoker, I would still follow the Oven-Style of prep and use Mesquite chunks... this sounds amazing btw, when's dinner???