What's to know, He built a green alder fire let it burn down to coals, covered the coals with sand. Every once in a while he checks and if the temp is getting too hot or the smoke not quite right he wets down the sand to cool the smoke a bit. Many racks of filleted red salmon ( looked like Sockeye to me ) .
That smokehouse was a tad small by West coast standards, I have seen a one bedroom house converted to a smoke house aprox 600 sq feet. for doing thousands of salmon at a time.
The guy in the video is too cheap to add another board to the narrow walkway so he had to shimmy sidways to check on the salmon. Hence all the grunting. Also He's too cheap to oil the hinges.