"dsi1" > wrote in message
...


My dad used to make wonderful smoked meat. I don't know how he did it. I
asked him about it and he said it was something he came up with. He only
made it for our Christmas party.

He used a 55 gallon oil drum and a small hibachi on the bottom. There was a
grill on the top but he used that to hang meat using stainless steel hooks
in several layers. It didn't take him very long to smoke the meats because
he made them on the day of the party. It was typical Hawaiian style in that
he only used Hawaiian salt and pepper on it.

He smoked chuck roasts and whole chickens. The meats were juicy and had an
amazing bright red smoke ring on them - even the chicken. The chicken, in
fact, was so red that it looked undercooked.

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I saw someone smoking meat like that on a PBS cooking show not long ago, he
was smoking several chickens at once on hooks. It looked complicated to me,
but he was talking about the smoke ring which I know nothing about.

Cheri