Senshi offers a brick.

Then he takes his own fillet, already half-cured, and then opens up the smoking hut and puts the fish onto a rack inside it.

“This thing’s the real trick,” he says, whacking the smoker door shut. “Keeps it wrapped in smoke and the heat from the smoke as long as we need it to, concentrating it inside. For this, we want low and slow, almost an entire day. Hotter works better for thicker, fattier cuts.”