Smoking some Mandarin, Hunan, and Szechuan dishes can be done by placing the food item on a raised "grill" placed inside a wok with a top.
Black tea leaves* are gently heated in that wok.
Peking Duck can be cooked in that kind of set-up.
A special smoker is, thus, not necessary.
SLAG.
* for example Lapsang Souchong tea leaves.