On Saturday, August 26, 2017 at 7:39:59 PM UTC-10, Cheri wrote:
> "dsi1" <dsi1yahoo.com> 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.
>
> =======
>
> 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

It's a chemical reaction of the meat to nitrogen dioxide and carbon monoxide gas generated by the combustion of fuel. In this case, charcoal briquettes. My guess was that the effect was intensified by the tall dimensions of smoker i.e., the gases were concentrated in the upper section.

Interestingly enough, cherry red lips are a classic sign of carbon monoxide poisoning.