I have been there a couple times and have had plenty jerk chicken and pork. They mainly use standard barrel pits over there and use some local lump charcoal. There is nothing in the wood they use that cannot be replaced with what we have. The sauce is the key. It is a very simple and delicious dish. My favorite dishes from Jamaica are beef patties and escoviche fish.
Primo Oval XL, BPS drum, Weber gasser