How to Cook in a Chimney Pot

Written by jeffrey brian airman
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How to Cook in a Chimney Pot
Smoke penetrates the skewered meat as it passes through the chimney pot. (roasting shish kebab on skewers image by vnlit from

Chimney pots are wide, cylindrical terra cotta or ceramic pipes that extend the length of a fireplace flue. Many chimney pots are available in modern and antique designs to accent any home exterior. By extending the reach of the chimney, the pots effectively eliminate down drafts that blow smoke and ash out from the fire box. Raw foods can be cooked over the escaping heat of a chimney pot vents to impart a slow-roasted smoky flavour.

Skill level:

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Things you need

  • Hardwood
  • Matches
  • Cutting board
  • Knife
  • 1 tsp vegetable oil
  • Paper towel
  • 2 metal skewers
  • Oven glove
  • Probe thermometer
  • Raw, boneless meat and/or fresh vegetables

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  1. 1

    Light a small- to medium-sized fire in the fireplace below the chimney pot using hardwood. Fruit woods, like apple and cherry, are known for their sweet, mellow smoke flavour.

  2. 2

    Place the raw, boneless meat or fresh vegetables on a cutting board and chop them into approximately 2-inch cubes or smaller. Each skewer should only contain one type of raw food item so that all the food cooks at the same pace.

  3. 3

    Pour the vegetable oil onto a folded paper towel and run the oiled towel over both skewers to lubricate them. Cooked food will stick to the skewer and be wasted if the oil is not applied first.

  4. 4

    Slide the skewer through the raw food chunks leaving a 1/2 inch between each piece and 2 inches at the end of each skewer.

  5. 5

    Protect your hand with an oven glove before resting both skewers parallel to one another and at least 1 inch apart across the top opening of the chimney pot.

  6. 6

    Spin the skewers with the protected hand approximately every five minutes, until the food appears golden brown and cooked. Check the internal temperature with a probe thermometer while being careful to avoid touching the metal skewer.

  7. 7

    Remove the cooked skewers to the cutting board for a five-minute cooling period, and cover them with aluminium foil. Gently slide out the skewers after their cooling period to serve the chimney pot-smoked foods.

Tips and warnings

  • Season or marinate food chunks before they are skewered and cooked over the chimney pot to infuse more flavour.
  • Overcrowding the chimney pot exhaust vent will block the smoke from exiting. Cook a couple skewers at a time to leave plenty of space for smoke to escape.

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