This was simple and quick enough to make as a weekday meal.
First, I brined the fish for a little over an hour in a solution of 2qt water, 1/4 cup kosher salt, 1/2 cup white sugar
Rinsed and patted dry, rubbed some olive oil on the bottoms and then spread the tops only with honey, black pepper, cayenne pepper, and a little sea salt
On to a little tray and into the smoker for 1 hour @ 225º
One hour later, the fish flakes with a fork, so it's done.
Made a little spicy honey (2 Tbs honey, 1/8 tsp cayenne) and drizzled it over the top as soon as they came off the smoker.
Served with a creamy parmesean risotto (box mix - not home made), and buttered peas.
Dinner is served!
Just some quick notes:
I made four pieces, the other two will go into a smoked fish spread (cream cheese, mayo, celery, onion powder, red pepper flakes, lemon juice)
Tilapia absorbs a lot of smoke quickly. I had used one small chunk each of hickory and mesquite. To me, it was almost too smoky. Next time, I will use apple and/or cherry and reduce the amount of wood.