As to fire pit smoking, that's the traditional way and is done with a small tipi of skins to hold in the smoke. The fire pit should be at least 18 inches deep with a bed of hardwood coals nearly filling it. You will keep adding more wood to the outside edges and pushing the coals into the center. You create the tipi by erecting a tripod of poles and covering them with the skins, overlapping so the air will not escape. It should be large enough for you to crouch inside but not large enough to stand up in.
Some folks bend the tops of the poles over to created a wickiup with a nearly flat roof.
Suspend the items you plan to smoke inside the tipi from the top of the poles. You can smoke everything at once but fish does tend to flavor the meats so you might want to do that separately. The grains can be roasting as the meat hangs above. The larger and thicker the cut of meat, the closer to the center it should be hung. If you are smoking jerky at the same time, layer the strips on a pole and hang that closer to the fire under the large cuts.