The study of the Polycyclic Aromatic Hydrocarbons (PAH) concentration of smoke dried Clarias gariepinus, using different smoking methods (Smoking Drum, Chorkor and Smoking kiln), with hardwood as source of energy, to determine which traditional method produced the best and safest smoke dried fish in terms of lowest PAH concentration for human consumption. The PAH components were determined using Gas Chromatography/Mass Spectrometer (GC/MS) analysis. The results obtained were statistically analysed using SPSS (version 20.0) windows software. The PAH mean concentration and standard error mean (S.E.M), were calculated for each method and results were subjected to one way ANOVA at 0.05% significant level. There were significant difference (p<0.05) in the PAHs mean concentration values of (Pyrene, Benzo(g-h)perylene, 1-2 Benzanthracene, Benzo(a)Pyrene, Dibenzyl(a-h)anthracene, Fluorene, Benzo(k)Fluoranthene, Phenanthrene (0.57±0.66, 0.44±0.15, 0.41±0.28, 0.37±0.28, 0.27±0.03, 0.18±0.20, 0.13±0.26, 0.13±0.16) respectively, in fish smoked dried with smoking kiln, and those smoked with chorkor and drum fo PAH mean concentration of (0.25±0.50, 0.30±0.14, o.23±0.27, 0.25±0.20, 0.21±0.29, o.13±0.21, 0.09±0.18, 0.07±0.15 and (0.38±0.52, 0.23±0.19, 0.20±0.33, 0.33±0.12, 0.14±0.17. 0.09±0.18, 0.02±0.03) respectively. There was no significant difference in (p>0.05) in the PAH mean concentration values of Acenaphthylene and Naphthalene of fish samples smoked dried with chorkor and drum with (0.13±0.15, 0.16±0.20) and (0.12±0.13, 0.16±0.20) respectively, while Anthracene and kylene were absent in the fish samples smoked dried using all the methods. The PAH content of all the fish samples, were within the permissible limits of 2ppb set by the European Commission Regulation and are safe for human consumption. Benzo(a)pyrene (BaP)as a marker, did not exceed the maximum permissible limit and therefore safe for human consumption. It is recommended that fish processors should be sensitized on the genetoxic and carcinogenic effects of PAHs on the health of consumers of smoked dried fish.