Wahoo is great for smoking. If you go to Florida, you find many restaurants offer smoked Wahoo dips. Caught a Wahoo last week on a kayak and yesterday smoked about 5 pounds. Some I use as a dip and some just eating the smoked meat. Wahoo is white - flakey - not as strong as King or Swordfish.
I brined the Wahoo for 3 hours using Koser Salt and sugar: 1 cup of salt, 1/2 cup of dark brown sugar to 6 cup of water. Since my dog loves smoked fish, I did not add any garlic or other spices that might upset his stomach. After rinsing off the brine, I padded the fish dry and placed the fish on a rack. I put the rack in the refrigerator uncover for about 2 hours. I used about 3 oz of alder and cherry. It did not take long, approximately 1 hr to reach 145 internal temp. The D-2 temperature was at 170 degrees.