Smoking own meat/fish...

[leeds chimp]

Just picked up a chiminea for not much money at all....

 

Would it be possible to smoke fish/meat in the chimmy bit at all ?

[Tam]

Don't see why not, put a tray in or re direct the smoke through a chamber to cold smoke - but what would I know

[bi9johnny]

I would make a separate smoke generator and feed it in through a pipe

[Jonty]

Hot smoking is much better with an indirect heat source or a decent gap between the heat source and the food to stop you just grilling the food in smoke - the smoke won't permeate the meat once the temp of the meat has hit about 60 celcius so anything you can do to slow the meat down from hitting this tem helps get the smoke into the food. You could put something as simple as a baking tray between the coals and the meat or even better would be a metal bowl with some water in it. But there's nothing to say that it wouldn't work, a couple of meat hooks to hang stuff in the chimney and you'd be away.

[kenj]

I rely on a friend to smoke my trout. I hadn't even considered my chiminea. What fuel would you use? Would you keep the chimney cap on or off?

[henry d]

2x turkey tins works well with a very low heat, as Jonty says. I used to use them myself until I got a Camerons stove top smoker. Something like this... http://www.cameronsproducts.com/smokers/stovetop-smoker

[Jonty]

I rely on a friend to smoke my trout. I hadn't even considered my chiminea. What fuel would you use? Would you keep the chimney cap on or off?

 

You've got a couple of options on the fuel front, if you have avccess to any good smoking wood (oak/beech/alder/cheery/apple etc) you could burn one piece at a time to give you a steady but lowish heat source with plenty of smoke. Altenatively, if you have wood shavings or chips, light a few charcoal briquettes and add the wood to that.

 

For the chimney, I'd probably restrict it so that you get a good build up of smoke to flavour the meat.