Caught ten Friday, filleted off the sides leaving skin, scales and rib cage. Salt, pepper and laid them skin side down on the electric smoker grate. Filled smoker box with hickory chunks and Set heat at 210 and set the shut down timer for 3 hrs. Went back fishing. Came back in 4 hrs. They were perfect. I ate half and removed the meat from the skin and bones from the rest. Added mayo, stirred and pressed until I had the best smoked crappie dip I ever (actually first time)tasted!