That's the usual commercial smoker plan. Another idea is to make a smoky fire and then channel the smoke along a pipe so it can cool before reaching the meat chamber. I think, though, that the most important factor is the brine that the fish should sit in before going to the smoke. I've read about the process but have never done any so perhaps a PM to Foxfish is in order.
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Holland's .375: One Planet, One Rifle!
Hungry DeeperBlue Hunting Mentor who can be contacted at w.kmatera@verizon.net for all mentoring needs or just shoot me a PM, huh?
If it moves, eat it. If it doesn't move, give it a kick. Then eat it!
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