joc45 replied:

Sure do!
I use my cast iron camp oven. You will need a trivet in the bottom. Soak the fish fillets in salt and brown sugar solution for an hour or two.
Heat the oven till it's pretty hot. Test by placing a small piece of newspaper in the bottom, and if it browns almost immediately, it's ready.
Place twigs and leaves or wood chips in the bottom of the oven (I find banksia works well),and place fish on the trivet over the smouldering wood. Cover with oven lid for about 8 minutes, by when the fish should be done.
I should add that my oven is not oiled; I use it for hot-baking most of the time.
Don't use wood that has oils in it, such as eucalyptus.
Even neighbour-fish tastes great using this method!
Gerry

Mazdan replied:

I wouldnt have it to hot in there, the idea is for the smoke to do the cooking, not the heat.

Member - JohnR (Vic)&Moses replied:

I do a hot smoke in a wok with a cover. Done on a gas bbq at loowww temperature the wood chips are just smouldering and a delicious smokey flavour. Have the fish on a cake rack as high in the wok as you can away from the source of the heat. All the family love it.