Fishy disaster

"Bought some whiting yesterday, and today I put some of it on a pan, and the rest went on my smoker. That was a disaster. This fish may be suitable for oven, but either on a pan or smoked, the meat is very mushy. Now, for the past year I've had some degree of success smoking salmon and trout. That's classic. Lake whitefish is very good too. Hard to say how did I do it, as the smoker I used (ECB) had no thermometer. I think it was a bit too hot, as all process took about an hour for trout fillets, and not much longer for salmon.

What kind of fish do you guys smoke, and how?"