Smoking is the osmotic process of burning volatiles not completely sawdust from wood, volatile substances from the smoke permeates the meat, natural ripening, flavor characterized delicious and has high nutritional value. By the experimental method, the mathematical models were established to determine the effects of moisture in raw material, temperature of the smoking process and treatment time on quality of the product (smoking Pangasius fish fillet). The results showed that the optimal conditons for the smoking process of Pangasius fish fillet were the moisture in raw material of 71.3 percent, smoking temperature of 34.4°C and smoking time of 8h 55min. At these conditions, the maximum value of total phenolic compounds, minimum value of total aerobic bacteria and sensory value were 38.6 ppm and 710 CFU/g and 17.3 respectively. The results were suitable with experimental conditions. The product not only met the microorganism require but also had good sensory value.