Anybody ever done it? I was thinking about it yesterday, I've seen guys post about baking, frying, grilling and using lime, but haven't ever heard of anybody smoking it.

brine it for 8 hrs and smoke till done.. it is awesome or don't brine it smoke the filets till well done add some Cajun spice to the fish and cream cheese and it makes a great dip

Smoked Crappie is excellent.

I can't help you with a recipe, just pick a brine to your liking and experiment, tweak to taste.

You will need a quality smoker.

Enjoy.

Dang that's making my mouth water!

What's the brine do for them, just flavor them? Or does it help them stay together while/after they're smoked? Any ideas of some ingredients that would go in a crappie brine?

I'm anxious to try this. Thanks

Google it.

I can't reveal.

It's just like Crack and I don't want to be responsible for getting you strung out on crappie dope.

Grin.

That looks and sounds really good
We have been "smoke" grilling for many many years mostly crappie and hybrid fillets ..Its always a big hit at the party..This is quick and easy,I like using a charcoal grill and smoking them with indirect heat..
make a "pan" out of doubled heavy foil or use a store bought foil pan big enough to hold your fillets without over lapping them a lot..Place a good amount of charcoal on one side of the grill you want high heat to smoke/cook them they cook pretty fast (30 -45 minutes ) Best to dry fillets and coat/dip/pour over your choice with a couple sticks of melted real butter pour ... I like dried minced onions and garlic with course pepper n salt for seasoning the juices will plump the seasonings as it cooks.. I usually only season one side then place the "pan" and fillets on grill away from direct heat add soaked smoking wood of your choice over the charcoal keep adding wood so you have plenty of smoke and let cook with lid on until top of fillets start to brown ...Then poke holes in the foil to let out the juices and water ( this can make a mess in grill depending on how much there is so best to do it with a catch pan or in the yard .After it drained down you can move it closer to the heat or maybe over the heat and continue cooking until the butter and fish starts to brown around the edges of the fillets ..Watch closely to avoid a flame up or burning...Best to eat while hot. Thicker Hybrid fillets will prob Take longer depending on how high a heat you have ...fish is done at 145* but sitting in the juice will keep it moist if it takes longer.. Sometimes we use fillets from big blue cats they are good as well but the texture is more firm and chewy

Looks GOOOOOOOOOOOOOOOOOOOOOD!

I've done a lot of good fish on the grill with a plank or a chip smoke box!!!

Looks good. Gonna have to give it a go.