Turn BBQ into a smoker

Has anyone tried to use a regular propane BBQ to smoke fish?
Maybe just turn one burner on low? And put a smoker box on top?
Ideally I could just use an electric smoker, but I don’t have a place to store it.
 

As long as you can control the heat and the smoke you should be able to use practically anything as a smoker. Smokers make it easier to get the temp and airflow right, but you can do it.  One of my favorite TV Chefs Alton Brown used a cardboard box to smoke salmon in one episode.  A friend of mine also built smokers out of old gas BBQ's, but by repurposing the shelf's and the door underneath the pit to use as a smoker.

As long as you can control the heat and the smoke you should be able to use practically anything as a smoker. Smokers make it easier to get the temp and airflow right, but you can do it.  One of my favorite TV Chefs Alton Brown used a cardboard box to smoke salmon in one episode.  A friend of mine also built smokers out of old gas BBQ's, but by repurposing the shelf's and the door underneath the pit to use as a smoker.

The best TV chef ever! Apparently, he also made this flower pot smoker:

https://naffziger.net/2008/07/05/the-alton-brown-flower-pot-smoker/

And I seem to recall another episode where he built a cold smoker out of some discarded junk.

I have a Char Griller drum style charcoal grill, and I smoke chickens pretty regularly with it.  I use a chimney starter to do up about 3/4 of a chimney, and put those on one side of the coal box.  I put the grill rack on the opposite side, under the exhaust.  I open the intake slightly.  It will keep heat for about an hour - I usually start the next 3/4 chimney after 30 minutes.  I then put smoke wood chips right on top of the coals, no soak or foil.  They smoke like heck for about 15 minutes, then wind down a little, but shortly after I need more coals anyway.  Temp seems to stay around 225 or so according to the crappy thermo in the lid - I should probably get a better one, but I go by meat temp for doneness, so it isn't a big deal for me.  I think this would work very well for hot smoked salmon or other fish.  Herring maybe?

I know this is a lot more work than other's methods, but it works for me.  I can do two whole chickens on my setup, in about 4 hours.  I always brine at least 24 hours, then rub with various seasons.  They come out fantastic.  With some vertical racks I could probably do several pounds of fish or jerky pretty easily. 

Edit to mention that this grill retails for like $150, and makes an excellent charcoal grill too.  I received it about 10 years ago from a friend who was moving and couldn't take it.  This one looks pretty similar to mine:
https://www.walmart.com/ip/Char-Griller-32-Charcoal-Grill/913962250?wmlspartner=wlpa&selectedSellerId=0

As long as you can control the heat and the smoke you should be able to use practically anything as a smoker. Smokers make it easier to get the temp and airflow right, but you can do it.  One of my favorite TV Chefs Alton Brown used a cardboard box to smoke salmon in one episode.  A friend of mine also built smokers out of old gas BBQ's, but by repurposing the shelf's and the door underneath the pit to use as a smoker.

I actually used Alton's Dishwasher box method years ago when I lived in an apartment. Worked great!

Here's how I did it with herring earlier this year, worked pretty well. Turned out really tasty and was able to preserve the fish for almost a month in the fridge before they were all eaten. Isn't a cold smoke so no need to fry the fish up later in a pan.

Here's how I did it with herring earlier this year, worked pretty well. Turned out really tasty and was able to preserve the fish for almost a month in the fridge before they were all eaten. Isn't a cold smoke so no need to fry the fish up later in a pan.

That's basically my method too - I just don't wrap the wood chips in foil.