Along the same lines as the Aussie Oven Mate is a breakdown fish smoker that contains two smoking racks large enough to cook fish for six people. The only fuel needed is a cup of methylated spirits and a handful of sawdust.
Smoking food is one of the easiest ways of cooking tasty gourmet food. But meat is unsuitable for smoking, unless it's about 7 to 10 days old, but fresh fish, crustaceans and shellfish are ideal. You need to marinate them in a salt/water mix, as set out in the recipe that comes with the oven.
My own method is to dry-salt fish fillets, stack them on top of each other for a couple of hours, wash in freshwater, then dry and smoke for about 30 minutes. You can add a dash of garlic salt with the salt, or drop a crushed garlic clove in the sawdust together with half a cup of tea leaves for extra taste.