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Background.  Wood, a common fueling material for fish smoking in Nigeria, contains polycyclic aromatic hydrocarbons (PAHs) which have been found to be carcinogenic and pose a human health hazard.    Objectives.   The present study investigated the interactions and effects of kiln types on levels of PAHs in smoked fish.    Methods.  Twenty fresh samples of  Clarias gariepinus  with an average size of 800 g were eviscerated, washed and salted for smoking. Sixteen (16) of the fish were randomly and equally allotted to each of the two kilns (treatments) and replicated three times in a completely randomized design. Each kiln was loaded and heated up with hard wood charcoal and the effects were evaluated on the resulting smoked fish. The remaining four fish samples were kept under refrigeration (controls). Samples of the smoke-dried fish from each kiln were homogenized using a porcelain mortar and pestle, sieved through a 250-μm 2  sieve, and packaged in labeled airtight containers prior to extraction. Pure extracts from the samples were subjected to gas chromatography.    Results.   The results showed that the PAH concentration in non-smoked catfish was 1.0 mg/kg, the PAH concentration in fish samples smoked with a traditional kiln was 2.0 mg/kg, and no PAHs were detected in samples smoked with a mechanical kiln.    Conclusions.  The level of PAH contamination of smoked fish is dependent on the type of kiln used, as demonstrated by the differences between fished smoked with traditional and mechanical kilns in the present study.    Competing Interests.  The authors declare no competing financial interests

Comparison of Polyaromatic Hydrocarbon Residue Concentrations in Clarias gariepinus Smoked with Traditional and Mechanical Kilns