Refer to diagrams below. Courtesy of U.S. Department fo the Interior Fishery Leaflet 209. . Smoking the Fish Smoking is the final hurdle before tasting that anxiously awaited fish treat. Arrange fish on rods or rack so they do not touch. Never use wood containing pitch, such as pine.
Liquid smoke is also less satisfactory.
Center smokehouse over smoldering fire and close flaps. Danger of fire is minimized if ventilation is controlled to promote smoke rather than flames. Smoke is conducted into bottom of smoking chamber via tile or stovepipe. Outside fire can be controlled without disturbing chamber, and provides cooler smoke supply. Maintain this temperature for well-kippered fish.