kenj 131 Posted February 4, 2014 Report Share Posted February 4, 2014 It's now February since my original post on smoking trout in a chimenea and this week with a rainbow out of the freezer to bake, I decided to see how I would get on with a frozen trout, not a fresh fish. I prepared it as my blog post http://www.urbanfieldsportsman.com/index.php/hot-smoked-trout-in-a-chimenea/ and left it over night in the fridge, before lighting up the chimenea this afternoon. I usually leave the trout to hot smoke for about 30 mins, but today left it for an hour, as cool air was being drawn into the chimenea. Testing the trout after this time proved it to be perfect, which was backed up, when my wife and I scoffed the lot at tea time. Very tasty. I'm thinking of trying the chimenea with sliced pigeon breasts. Any ideas? 1 Quote Link to post Share on other sites
Nik_B 3,790 Posted February 5, 2014 Report Share Posted February 5, 2014 I'd like to give this a go I never take rainbow because they taste like mud to me Quote Link to post Share on other sites
Nik_B 3,790 Posted February 5, 2014 Report Share Posted February 5, 2014 Excellent blog by the way really enjoyed reading it Quote Link to post Share on other sites
kenj 131 Posted February 6, 2014 Author Report Share Posted February 6, 2014 Cheers Nik. Quote Link to post Share on other sites
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