[MartyS]

I use a charcoal smoker, but the methodology is similar.

I can add some numbers that may be useful. Smoke the fish at about 200 degrees, nice and slow. Doneness is an internal temperature of 160 degrees, measured in the thickest part of the fish.

As Leif said, smoking time varies, fillets that are thick like good sized bluefish or blackfish can take up to three hours.

Also, I prefer to leave the skin on the fillets and place on the cooking rack skin side down.

I don't put any oil on the fish, I'm thinking it may inhibit the smoke absorption, but I'm not sure. I sprinkle some brown sugar on top of the fish when I first put it in to smoke.