I have been on a business trip in Northeast China for more than two months. The smoke exhaust method for fish stew here is similar to that of a honeycomb briquette stove. The chimney is built in, and the entire stove is closed. There is no ventilation hole at the top after the iron pot is placed. There are air outlets on the side, and the air is drawn out by cement pipes. Of course, these are limited to anthracite, coal gas, and natural gas. If you really burn wood, even then, there will still be some smoke.

The other is to use a hanging chimney similar to an open flame barbecue. When in use, it is pulled down close to the stove to extract the exhaust gas, but it is not suitable for stews.