Serves: 5

Dutch oven, 12" deep or larger
roll tin foil
your favorite smoke chips
2 cake cooling racks, large enough to cover bottom of Dutch oven (10" for 12" oven, etc.)
1 pie pan or straight sided cake pan or fry pan, handled removed
camp fire coals, hardwood or briquettes

Line Dutch oven with a layer of foil inside oven and a piece to cover inside of lid. Clean your fish or meat and brine or cure your meat for flavor and to prevent spoilage.

Place about ¼ c. of smoke chips in the center of the oven, spread about ½ inch thick. Over the chips, place 1cake rack then pan on top of cake rack. Place the second rack on top of the pan then fish or meat to be smoked on the top rack. Be sure the top rack is larger than the pan you are using, and the pan covers the smoke chips so that they do not get wet.

Lay foil across the top of the oven, using enough foil to cover the entire diameter of the oven. Place Dutch oven lid on oven and place a pile of coals under the center of the oven to create enough heat to burn the smoke chips and oven temperature of about 200° to 250°F. Use about 7 coals for a 12” oven, 8 to 9 coals for a 14” oven etc. Just divide the diameter in half plus 1 to figure out how many coals you need for the size of oven you are using.

Do not open the oven to look! Let coals burn out, then rest the oven for 30 minutes before opening. If the food is not done, then add more chips and repeat the process.

More Recipes from the Cast Iron "Covered Wagon" Cookin' Cookbook:
B.B.Q. Turkey
Smoking Dutch Oven
Italian Style Popcorn
Mustard Grilled Red Snapper
Rock Fried Fresh Fish