Pike is a white fleshed fish, I would recommend a mild smoking wood such as alder or a mild fruitwood such as apple. Additionally, with smoke 'less is more' ease into the amount of time actually smoking the product. Beyond this since I only cold smoke I would refer to the methods of those who hot smoke. I concur with the assessment of the smoking meat forum that they do have a lot of worthless information. Bluefish should smoke up just fine.
