Snakehunter, I have tried smoking tullibee several times with mixed results. Find them a bit too boney and dry, no way better than the big ones bought in the stores. I fish L. Manitoba and can't get them much larger than about14 inches though. If I had whitefish on the ice I wouldn't even look at tullibee...IMHO!
Try scaling and filleting a couple jumbo whitefish. Remove the rib bones in the typical way and carefully slice out the pin bones making a boneless fillet. Put the fillets on a ceramic or plastic tray skin down and sprinkle pickling salt and a bit of brown sugar on them. Season with crushed pepper and a bit of Mrs. Dash. Cover and refridgerate over night. The salt and sugar will pull moisture from the fillets and make it's brine. Hot smoke these fillets for about 3 hours. You won't be able to stop eating the stuff! This method also works well with lake trout, salmon, etc...
Ted