The flagship product of Bandarharjo, Semarang is the smoked fish. The residues of the production process isdetrimental for the environment such as smoke pollution, bad odor, fish offal and fish bones. This study aims to (1) develop and implement the chimney in the smoked fish industry in Bandarharjo village, Semarang, (2) describe the feasibility of the chimney as the result of development and (3) calculate the effectiveness of the application of the chimney to reduce smoke pollution, and improve the quality of smoked fish products. The chimney from the development results was valid and has been applied in the smoked fish Industry (1) Grilled Mangut Pak Is, (2) Smoke house of Pak Bowo, and (3) Smoke house ofBu Solekah.Furthermore, the application has decreased chimney in the smoke house industry, and increased the quality of smoked fish.