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Hot smoking trout in a chimenea.


kenj
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Knowing that many shooters are also anglers, I thought this may be of interest.

Having got a rainbow trout out of the freezer to bake this week, I saw a post here, on a home made cold smoker, which made me change my mind on the baking and to hot smoke it in my patio chimenea instead. I've done this many times during the summer months with fresh caught rainbows, but this was the first attempt with a freezer fish, during February.

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As you can see from the lower pic, the trout turned out perfectly and I can assure you it's sweet and tasty, just in time for my tea tonight. In the summer I usually give the trout half an hour, but today I gave it an hour, as the air drawn into the chimnea was cooler. This was my original blog post ; http://www.urbanfieldsportsman.com/index.php/hot-smoked-trout-in-a-chimenea/ I have not tried smoking meat, but feel this method would adapt well for sliced pigeon breasts. Many people have chimeneas, in fact, one of my fishing mates bought his, after tasting my smoked trout and it's well worth a try.

Edited by kenj
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Hi Bantam boy. You build a small fire on the grill plate, with charcoal, then when it's dying back put soaked chippings on the top. I use Hickory chips from a garden centre, but a friend uses oak chips, another thinks apple is best. Put the cover on the chimney to keep the smoke thick. Put more on to keep the smoke going. Soak the chips for an hour.

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  • 1 month later...
  • 2 weeks later...

Sorry for the late reply rheth. Yes, block off the mouth of the Chimenea. I use cooking foil across the front. Also keep the cap on the chimney, there will be a slight gap for the skewers, but the idea is to retain the smoke and not cook the fish, the salt and sugar mix do that. I did some more about two weeks ago on a cold afternoon and kept adding wet hickory chips for about 40 minutes to the smoldering charcoal. It's easy to pull the fish out of the chimney to test the flavour. Hope all went well.

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