More info http://en.wikipedia.org/wiki/Loimulohi and an awesome video http://www.youtube.com/watch?v=Hi_pgVlUC8Y&feature=player_detailpage#t=321s
Saw this on reddit/r/cooking thought it was definitely an awesome way for cooking salmon. Anyone else have experience using this method for other kinds of meats?
I use this method a lot both at home and when out in the woods.
It's nice because you don't need to bring anything extra and when you're done just leave it. I cook everything from fish to small game. Like rabbits, squirrels, quail, grouse, frogs, and even crabs and mushrooms, all work great with this set up and get a nice smoky flavor. Something else that's nice to do. Is clamp some herbs or fruit/berries in with the meat or even wrap the fish in a little seaweed. Also the wood you use especially for the cross members will add flavor cedar is traditional in the N.W. but it's fun to try different varieties.
goat meat is often cooked on something similar but more open on both sides.
We have cooked meat coated in a salt/egg white crust wrapped in a old clean cloth, tied. You can also bury it in the coals or cook right in the fireplace.
In Mexico they use large upright skewers to cook pork, chicken, and lamb over a bed of coals. The pit is about 3- 4 feet wide with two rows of skewers and the results are delicious. Once the meat is cooked and cut up they squeeze some bitter orange over it before eating.
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