A method creating tasteless and clean smoke from the combustion of wood or other organic fuel. The smoke is filtered by bubbling it through a combination of water and reactive filter elements held inside a series of filtering tanks. The water and filter elements encapsulate, bind, and otherwise remove undesired elements of the smoke. The carbon monoxide lost due to oxidation with water during filtration is restored in a recovery tank where a reducing solution is used to recover oxidized carbon monoxide. The resulting smoke is tasteless and clean. In addition, the resulting smoke is stripped of undesirable substances and is suitable for use in the treatment and preservation of raw seafood with sufficient concentrations of preservative carbon monoxide for effective use.