This English language guide, illustrated with diagrams, describes i) how to operate an FAO-Thiaroye Processing Technique (FTT) improved fish smoker constructed in Kale Township, Sagaing Region of Myanmar, ii) details a protocol for individually marking a selection of fish of different size grades so that weight loss at gutting, smoking and oven drying stages can be assessed and moisture content calculated and iii) details a sensory assessment of the smoked product against 7 scored parameters by a randomly selected panel and tasters.