Surely if it's lined with foil it won't get sooty (carbon)?

However, I would be concerned about using a wok "dry" like this, as it may damage the non-stick coating on a non-stick wok, or burn the seasoning off an oil-seasoned one. You might get away with it on a really low heat.

Where's the recipe from? Is this a traditional Chinese/Japanese thing to do?

Yes, if you do it I'd be interested to know how you get on.

My other worry with hot-smoking at home is that there will be smoke everywhere! I've been wanting to try it out myself, but will probably do it outside.

Sounds cool Tablier. Well done.
I bought a portable cooker for £12; it has served me very well. Anything Smokey, outside on the cooker. Brownig meat.Gorilla cooking in London, Barbecoa steaks x 4 £7, compare that with the sit down menu.
I had a nice steak in Barbecoa  when I did sit down, the most amazing duck fat chips.
Ginger Pig this time, who supply Hawksmoor. We are skint at the moment, so this cooker is again the answer.
Thermomix btw  let us know how good it is, it looks like it does a lot.
Back to smoking.Anyone trying different fuel for smoking do put it on this post. Heston does Lapsang Souchong smoked Salmon, in Waitrose, it’s very nice, especially in scrambled egg.
London has a shop called Japan Centre, Lower Regent Street, or there about. I dare say they may have some cool teas for this.

Some info off the net
Tea-smoking basics. In addition to the flavorings you choose—star anise, cumin, coriander, cinnamon, five-spice powder and citrus zest are all good options—there are three key ingredients for tea-smoking. Loose tea leaves add their own fragrance to the aromatic smoke; you can use various teas which will all provide their own variations, but any black tea will be successful. Brown sugar acts as a coloring agent, according to Danhi, giving food “a rich amber color and a hint of sweetness.” Uncooked rice serves as the fuel source in the packet, keeping the other ingredients smoking while on the grill.
http://www.blue-kitchen.com/2010/08/25/ … n-flavors/

http://www.coquinaria.nl/english/recipe … dfish2.htm
(with dry cure before smoke)
Next weekend I hope. I need a lid for my wok, I am almost sure it did not come with one.

First test today, hmmm.
I used sugar, tea, rice. Our trout fillets tasted of burnt sugar or similar, something bitter, that’s for sure. I am not sure what I did wrong. The trout was cold; I would have preferred it hot. I am now trawling the net for answers.
The bottom of , the wok had a burnt sugar mess at the bottom. The foil was a good idea.