LIke jgg said, I dont think anyone is doing it right in Boston. There apparently is a place in Hartford that uses the proper wood and charcoal (similar to streetside Jerk in JA, not open fire) but I haven't tried it yet.
Hopefully at Jerk Fest a few of the vendor's step it up.
That was my feeling. Not cheap or easy to find pimento but I was curious to know if anybody was cooking their jerk with aromatic wood smoke of any kind. All the jerk I get around here is roasted or stewed.