Other Smokers,to Smoke Fish or Meat:

To Smoke Fish or Meat: Think about it, the process of smoking fish or meat is very simple--you require smoke and some sort of cover to stop the smoke from dispersing too rapidly--you do not have to be a genius. 
Cut red willow; put into a hibachi or into any old metal can with a vent hole cut in it (this is not absolutely necessary, see next older post, General or Basic Process of Drying and Smoking Meats). Sprinkle water over flames if necessary to keep them down; keep feeding the smoker with willow, being careful at all times not to let it burst into flames. You can use a blanket , piece of canvas, sheets of metal or plywood, even evergreen boughs, most anything as a cover. Dried or smoked foods are not usually cooked. Your purpose is not so much for flavour; but, to prevent spoilage and/or insect infestation, and to render the product easier to store or transport.  Most bacterial caused spoilage and insect infestation requires the presence of water. Smoking and drying reduces the amount of water and thus makes the food less susceptible to either-- because it weighs less, it is also easier to store or transport.