I haven't tried this. I watched the cooking show Chuck's Day Off. He smoked the fish in a wok indoors. Looks ez.
Brine the fish as usual, allow 1 hour in the air to get that glaze.
He put a handful of hickory chips in the wok with 1/2 cup water. The fish was put in a Chinese bamboo steamer, placed over the hickory chips and cooked covered for 1/2 hr and that was it.
The fish looked to have light smoke like some people like. He claimed you won't get smoke all over your house but I think I'll use my range hood.
If anyone wants to try this check the Food Network in case I missed something.