kenj Posted February 4, 2014 Report Share Posted February 4, 2014 (edited) 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. 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 February 4, 2014 by kenj Quote Link to comment Share on other sites More sharing options...
Aled Posted February 5, 2014 Report Share Posted February 5, 2014 They look gorgeous. I love smoked fish. Cheers Aled Quote Link to comment Share on other sites More sharing options...
Bantam boy Posted February 9, 2014 Report Share Posted February 9, 2014 Hello, That sounds like a great idea, so do you put wood chippings where the charcoal would go? Andy Quote Link to comment Share on other sites More sharing options...
kenj Posted February 11, 2014 Author Report Share Posted February 11, 2014 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. Quote Link to comment Share on other sites More sharing options...
Bantam boy Posted February 12, 2014 Report Share Posted February 12, 2014 Oh ok,thank you, Will give that ago,just got to catch some trout now! Andy Quote Link to comment Share on other sites More sharing options...
rheth Posted March 16, 2014 Report Share Posted March 16, 2014 do you block off the front of the chiminea with anything or just leave it open.tesco have salmon sides half price at the moment shall give it a go cheers. Quote Link to comment Share on other sites More sharing options...
kenj Posted March 24, 2014 Author Report Share Posted March 24, 2014 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. Quote Link to comment Share on other sites More sharing options...
figgy Posted March 24, 2014 Report Share Posted March 24, 2014 Had my cast iron chimea years was ready to bin it as we have a new barbeque,not now after this thread. Will be using it to smoke everything. figgy Quote Link to comment Share on other sites More sharing options...
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