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. Don't overcook fish. Fish well-smoked have a glossy, brown surface. Flesh will flake easily from bones and be moist and tender.