I recently found a small Cameron stove stop smoker on sale. Have used it several times for smoking sockeye salmon with great success. Smoking whole fish works just as well. It doesn't get much easier than this. Just pick out your favorite wood chips (used hickory, but alder or cherry would be nice too), salt the fish (stuff with fresh herbs, such as a few sprigs of rosemary, savory, or thyme), lightly oil the grate so the fish doesn't stick, set the fish inside, and smoke for about 20 to 25 minutes. Whole smoked fish come out perfectly cooked and extremely moist. In addition, your home will smell like a wood burning oven/fireplace for several days thereafter.

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