How to Smoke Fish in a Chiminea
Select (or catch) a suitable fish (e.g., Place the fish skin side down in a glass bowl and coat the fish generously with brown sugar and kosher salt., Build a fire in the chiminea with a good hard wood (e.g., Rinse the salt and sugar off the fish...
Step-by-Step Guide
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Step 1: Select (or catch) a suitable fish (e.g.
salmon, trout).
Fillet and leave the skin on. -
Step 2: Place the fish skin side down in a glass bowl and coat the fish generously with brown sugar and kosher salt.
This will pull the excess moisture from the fish.
Leave in refrigerator overnight. , oak, pecan).
Do not use a resinous wood like pine or wood that is rotted.
Wait for the fire to die down so that there are no flames.
You should be able to hold your hand over the chimney and count to ten. , Hang the basket inside the chimney by running a skewer across the opening.
The chimney should be cool enough for you to do this without getting burned. , The fish should have the firmness of the flesh between your thumb and forefinger. -
Step 3: Build a fire in the chiminea with a good hard wood (e.g.
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Step 4: Rinse the salt and sugar off the fish and place it in a fish basket.
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Step 5: Smoke for 4-6 hours.
Detailed Guide
salmon, trout).
Fillet and leave the skin on.
This will pull the excess moisture from the fish.
Leave in refrigerator overnight. , oak, pecan).
Do not use a resinous wood like pine or wood that is rotted.
Wait for the fire to die down so that there are no flames.
You should be able to hold your hand over the chimney and count to ten. , Hang the basket inside the chimney by running a skewer across the opening.
The chimney should be cool enough for you to do this without getting burned. , The fish should have the firmness of the flesh between your thumb and forefinger.
About the Author
Heather Russell
Creates helpful guides on DIY projects to inspire and educate readers.
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