When I first read the title, Thought it said How would you smoke OCRA?
Find the stuff disgusting so my answer would be, not in MY Smoker!
Now as to whale meat? The Inuits eat the blubber raw I do believe, but I think some Killer Whale smoked at 200* with driftwood for smoke flavor on a bed of seaweed and a side of seal would be quite tasty!
I have had some along time ago and it's really geasey. There's alot of fat in the meat too. The last time I smoked it for about 3 days at 260° and it was really good but I wasn't a memeber here and didn't know about Qview either.