This work aims to study the effect of smoking methods (traditional and liquid flavouring) on the quality of whole and gutted mullet products and polycyclic aromatic hydrocarbons (PAHs) contents, which may represent carcinogenicity agent for consumer. Also, physico-chemical, bacteriological and sensorial characteristics were determined. Results showed that there was loss in both water and protein content of smoked fish while the content of lipid, salt and ash were increased. In addition, the values of total volatile basic nitrogen (TVB-N), Trimethylamine nitrogen (TMAN) and thiobarbituric acid (TBA) were increased clearly in the samples smoked by traditional method comparing with those smoked by liquid method. Concerning PAHs, it was found 5 components in raw fish flesh and its concentration was bout 0.78 µg/kg, and then increased to 9 components after smoking to record 13.37 and 1.72 µg/kg flesh of whole fish smoked by traditional and liquid methods, respectively. The corresponding concentrations of gutted samples smoked by the same previous methods were about 16.36 and 1.80 µg/kg flesh, respectively. Besides, total viable count and halophilic bacteria were decreased in all smoked samples in particularly in gutted samples smoked by traditional method. Moreover, although the traditionally-smoked samples gave high scores for colour, taste and overall acceptability but it contained high level of harmful PAHs as compared with those smoked by liquid method. In conclusion, the authors recommended that smoking of whole and gutted mullet fish by using the liquid method, since, it gave satisfied product characterized with good physico-chemical, bacteriological and sensory attributes with minimum content of PAHs especially with smoked gutted fish as compared with the traditional method.