I routinely smoke trout, whitefish and inconnu. Even tried some grayling before. I've only done pike once. If doing it again, I'd be tempted to take the skin off to cut down on slime, as I do a wet brine. I've smoked whitefish fillets without the skin and they held together fine, so I assume pike would. The smoking process tends to dry and harden lean fish.
After smoking, I vacuum seal and freeze. Then I have smoked fish whenever needed. It never tastes as good as warm off the smoker though! Throwing a previously frozen piece under the broiler for a couple minutes helps bring it back to life.
Another tip - I insulate my smoker in the winter with a cardboard box lined with newspaper. Go to the recycling depot and get a bunch of old Yellowknifers. Lay them all over the inside of a cut open box (that is big enough to fit over your smoker), keeping the newspapers whole. Layer them thick, like an inch. Lay on another piece of cardboard and put drywall screws through it all - basically making a newspaper sandwich with cardboard as the bread. Stand it up over your smoker and prop the cut edge shut.
