“Put them on the platforms in the boucans,” ordered Bart, pointing to a row of the curing huts. “We surrendered,” protested the officer, his face white under the moon. “What manner of brutes are ye? Would you roast us alive?” 1922, Adventure, page 10:
The process is thus described: "The bones being taken out, the flesh was cut into convenient pieces and salted, and the next day was taken to the boucan". […] From adopting the boucan of the Carribees, the hunters in Hispaniola, the Spaniards excepted, came to be called boucaniers, 1891, James Burney, History of the Buccaneers of America, page 49:
These savages were so fond of this cookery, and of such endurance, that an Indian returning from the chase, fatigued and hungry, would often wait patiently by the boucan, or as they called it, the barbecu, the best part of a day, until a fish […] 1877, Angus Bethune Reach, Leonard Lindsay: or, The Story of a Buccaneer, page 41:
"You will find it very unpleasant in the boucans after the charcoal gets properly started and the ammonia comes from the burning bones and hides." 2005, J. Allan Dunn, The Golden Dolphin and Other Pirate Tales from the Pulps, Wildside Press LLC, →ISBN, page 212: