I have had good luck with smoking crappie. The trick is the brine. Most brines for smoking fish you find on the internet make it to salty. I use 1/4 cup salt and 1/2 cup brown sugar and brine it for about 10-15 minutes. I put the fillets on a well oiled rack in my smoker or weber grill. Time in the smoker depends on the size of the fillets and the temperature. I try for 150-160 degrees. When the fillets start to split I take them off. It tastes awesome. After I eat my fill I put the left overs in a zip lock bag and snack on them for a couple of days. It is really good.

If you are trying to stay away from fried crappie try blackened crappie, it is easy and tastes fantastic.