Smoking fish is an artform. I have seen, tasted and smoked myself some fish which could barely be described as edible. Some people smoke them to the extent they become dehydrated, dry ,chewy and smokey,has half a packet of salt and brown sugar plasted on it and they think it is fantastic. Well not this camper. The fishsmoker itself needs to be a size which is managable for the amount of fish. Some people spend hundreds of dollars on smokers when you can make your own virtually for nothing and be every bit as good as any brought smoker.The humble dishwasher makes a perfect smoker and can be found at most whiteware/electrical shops where they trade in their old broken one. Strip it down, make some racks. I use meths in 2 coke cans for a heat source. Vary the amout for the amount of fish being smoked. The beauty of this is that you light the meths and you walk away, and when you get the reciepe right you repeat the last smoke job. For the amount of fish in the photo I used 2 3/4 filled coke cans of meths.a light tray with manuka sawdust (about 2 handfills)100mm above the cans. This will give you about 1 1/2hrs smoking time. Also I lightly salt the fish before going in and thats it. The fish came out perfect,light smokey tast, moist and firm.        Happy smoking.