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The thing to keep in mind when they do things like smoke in the kitchen is they have industrial hoods that vent outside. I have not seen a home hood vent enough air to not fill the house with smoke.
Do you have or have acces to a grill or a smoker for outside?
There are ways to get a quick smoke flavor, but it is used more for greens or for service under a dome. If you go to my profile and look at work pictures you will see a salad I did.
For a light smoke flavor I have also charred wood and put it in the pan with fish and wrapped with plastic wrap and then foil. The placed it in a cooler over night. It gets a light smoke flavor. I did it with a salt cured salmon. If you choose to do this method, I would do it outside and place in a cooler. If you have a leak it will get everything in your fridge smelling like smoke.