When I hot-smoke at home, I use one of three methods, depending on how much fish I’m smoking, the weather, and how ambitious I’m feeling. In the winter, when I’m smoking salmon for no more than 4 people, I use a stove-top smoker or wok. In the summer, for small amounts, I use a covered grill, which is probably the easiest way. If I’m smoking for a crowd, I use an electric smoker with racks about the size of a large oven (see sources). When I’m using the grill,