Hey biglou! Welcome to the SMF! I've smoked tons of fish, nothing better with a cold beer. Like the others have said though, I wouldn't smoke the fish you mentioned. Red fish is for blackening or grilling. I smoke mullet, king, salmon, and jack. Those are good right off the smoker rack and also make a killer smoked fish dip. I use a Brinkman "all in one" propane smoker and hickory chunks for fish. My first few batches of smoked fish were mullet, they are cheap if you don't have a cast net and free if you do. I'll fry the occassional sheep head that gets in my net.
I've haven't tried brining yet, I just brush the filets with EVOO and sprinkle on a little salt and some "Tony's" cajun spice. My Brinkman takes 3 to 4 hours depending on how thick the filets are. After they're done, I squeeze out a lemon wedge and enjoy.
Good luck and happy smokes!