The Quick Smoke

To smoke dried meat or other items for flavor or preservation, collect a small bundle of dried sticks; I use barkless dead standing or barkless twigs laying around.  Depending on the weight and size of items to be smoked build a rack from adequate sticks about one foot by one foot by one foot around where you intended on creating a small smoke pile. The rack can be built by finding four sticks and pushing them into the ground with the other side, Y shaped, sticking out. Put two sticks connecting two ground sticks in the Y crevasse and then an appropriate number of loose sticks horizontally across the two sticks previously mentioned.
Build a small fire in the center and allow a small hot coal bed.

At this point the smoke and heat should be controlled with wind. With a small hot coal bed, add to it more sticks. There should only be smoke emanating from the coal bed at this point. If the smoke dies fan the coals to stoke more heat into the fresh dry sticks you add.

Have a fanning device on hand. Use the fan, which can be anything from a shirt with sticks in it to the dried wing of a bird to blow wind onto the coals; sometimes you will need to direct with your fan, the smoke emanating if it is windy.