How Do You Smoke Fish In A Chiminea?
• Select (or catch) a suitable fish (e.g. salmon, trout). Filet and leave the skin on. • 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. • Build a fire in the chiminea with a good hard wood (e.g. 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. • Rinse the salt and sugar off the fish and place it in a fish basket. 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. Smoke for 4-6 hours. The fish should have the firmness of the flesh between your thumb and forefinger.
