Soak a handfull or two of the wood chips for 30 to 60 minutes.
Prepare charcoal grill for smoking. Remove grate. Add drip pan to one side and charcoals to the other side of the grill.
Heat grill to temperature of 150-175 F and maintain in that range by adjusting vent as needed.
Remove fish from marinade and dry each piece with a paper towel.
Pour water into the drip pan till it is about half full. Add some of the soaked wood pellets on top of the charcoal. Put grate back on grill.
Arrange fish on the side of the grill with the drip pan.
Close grill and let it smoke. Check temperature every 20 minutes or so and add more wood chips as needed.
Entire smoking time will depend on the weather and temperature, 1.5 - 2 hours. Or internal temperature of fish should read 145F.
Note: Tail pieces will be ready sooner as they are smaller.
Store smoked fish in a sealed container in refrigerator when not eating.