For me the best unfishy fish is Talapia. It takes the smoke flavor quick and is very easy to do. I buy a box of fillets at Walmart when on sale, if not on sale, just deli fillets. I'll baste the fillets with some butter and then season them with my favorite spices, depending on my taste. Some times cajun, or season All. I use a foil pan sold at store with holes in the bottom, put fillets in and set on pit when heat is right (200 or so). About 15 minutes or so later they are done. If the fillet is white when probed with a fork all the way thru its done.
You can also cook fish on the half shell, I do Red Drum, Croaker, Trout, Black drum, Whiting this way. When you fillet fish, leave the scales on, season fish and put them scale side down/meat side up on pit. I like to put seasoning on then top the half shells, then cover with Pico De Gallo, put in fridge a couple hours then send them to the pit.