You can use opened up dead dried tea bags as the smoker fuel in a wok for on the flame smoking sessions for salmon thinb cuts of meat or other fish if you want to lightly flavour the flesh . .
You can dry the bags and use twow instead of one with a tiny pinch of sodium bicarb to get a strong cup of brown stuff lots of the cheaper stronger teas used to have it sprayed on the leaf for this effect. many a greasy spoon with the on the counter tea urn also use this trick of gettting more tannin out the tea leaves .
They make emergency tobacco additives when dried and opoened up along with dried clover knobs for those who want to kill themselves with each breath they take of the smoke.