Athabaskan-Beaver style - simple - hot embers - thin strips of fish on a metal or woven grate or on sticks - stick frame over top - throw on some green twigs n leaf - various species used - cover with a blanket/tarp - wait 5 to 10 minutes - eatI'd need to know more about that process to know if I'm familiar with it.
But I'll take traditional Native style salmon strips over balsam poplar or green alder smoked any day over conventional white man style fillets with sugar and less salt.
Brine time for the Native style strips is anywhere from 3 to 7 minutes, in a 100% solution (add pickling and canning salt to H2O in a bucket until a potato floats, then quickly remove and hang on strings or over a stick or small board to let them let 'glaze' (air-drying until the pellicle forms nicely), keeping air movement on them and keeping the bugs away; maybe a day or 2.
Then cold-smoke lightly, like maybe 70-degrees f. until the centers are setting up to more fish fiber than a gelatinous texture, and the outsides are firm, dry but oily, and a beautiful deep red color..