kept clogging the pipe!

seriously though.. are you hot smoking or cold smoking? i've hot smoked tilapia, but cold smoked other fish..
for hot, i brine for 45 minutes or so in water and brown sugar
i use a cameron "stove top" smoker, and for smoke i use cherry, oak, alder etc... i usually add some tea leaves as well
for the fish, i prefer smoking "whole" (gutted and scaled), but fillets work, they cook faster..i like to stuff with dill, thyme salt and pepper(whatever your favorite fish spices are) etc, i like slice into the body of the fish as well and stuff with the spices.. sometimes i'll drizzle with just a little olive oil as well, and top off with a slice or two of lemon and hot smoke for 15 to 30 minutes (depending on temps/size of fish etc) you can "hot smoke" at different temps, lower cooks longer
cold smoking i brine overnight and keep the temps around 80ish, depending on the fish, it can take 8-24 hours