I've got an electric brinkman my wife got me for Christmas. I like the electric. It stays a constant 220 deg and uses a waterpan so the bbq doesn't dry out. I haven't had a chance to try fish, but I do a rub for about everything from pork shoulder, chicken quarters, ribs, and chops.
I also use wood chunks rather than chips for a better more consistent smoke.
The pros may snicker at the electric smoker, but it make some lip smackin bbq and works well.
I googled rib rub or smoked chicken rub and picked the easiest to make. Most pork rubs are paprika or brown sugar based. For chicken I do more of an herb and garlic rub with some pepper for heat.
I'm still learning how to do some good tender ribs. Best result so far was to cover the ribs in plain yellow mustard, then cover in the rub.
i can't wait to try fish, but I've got to go catch some to smoke first. I do have some catfish fillets from last season I can try...