We were invited to a luau feast in Hawaii to experience traditional Kālua cooking using an imu. A whole pig, very well salted and wrapped in ti and banana leaves and finally in a wet burlap sack, was being slow roasted for a whole day surrounded by sweet potatoes, bananas and fish in an underground oven - a pit layered and covered with hot rocks and sand. Let’s try it - salty, sweet and smoky, juicy and succulent on the inside and the caramelized bark is chewy, crispy and crunchy. Now imagine all of this with peat – a mouth-watering proposition!