I decided to reactivate and up-date my blogs starting with this one, Trout and Kitchen. Fishing and cooking go together like a horse and carriage. Sounds like an English pub name. So what's new?
I have recently modified the way I smoke salmon fillets by using as a smoke box my baby chiminea set up on an outdoor table (see foto). The aluminium pot containing the fish sits on top. Besides the two fillets I added two lamb chops, sausages and some cheddar cheese to fill up the space. After getting a few hot coals I covered them with a handful of hickory wood chips (bought at Bunnings) and blocked off the front of the chiminea. Copious smoke resulted. After 15 minutes I turned over things in the pot and gave it another 15 minutes with another lot of chips. 3/4 hour is quite long enough to get a good smoke and partial cook. For more details check here for my Helium article on the matter.
No comments:
Post a Comment