SMOKING...the old fashion way

[barelyburnt]

Fifty years ago I remember tasting smoked sturgeon and whitefish from Bamadji Lake (Slate Falls First Nation) in Northwestern Ontario that was presented from the confines of a birchbark smoke house.
Is anyone familiar with the science of this method.
Better still, is anyone doing it this way anymore?

 

[cowgirl]

I do not use a birchbark smokehouse, but have a small smokehouse for curing and cold smoking.