Brine fish for 8 to 12 hours depending on thickness. Remove fish from brine and rinse. Let sit out for a couple of hours to form pellicle. I put black pepper, granulated garlic, granulated onion and sometimes a little cayenne.
Try to cook at about 100 degrees for a couple of hours, this allows fish to absorb the smoke. I accomplish this by using a torch to fire up wood chips. Then cook at 180 to 200 for rest of cook until fish is 140 to 150 internal temp.
I generally use a mix of hickory and fruit woods. Here is a pic of some kingfish I cooked about a month ago. Hope this helps, let us know how it went.