Ratman... Na na, na na na na... Ratman. (Batman theme)
I haven't ever smoked monkfish but it should be the same for most fish. Use a mild smoke wood, and don't use too much. You can increase your amount next time if you think it doesn't have enough smoke flavor.
I'm not sure about smoking monk fish? If it's oily/fatty as other commonly smoked fish I think it would work just fine. Otherwise it may dry out pretty fast.
When I do monkfish I usually sear/saute it. Grilled it once too. Kind of interested in how it worked as I could see using it in a version that gets started w/smoke then finished using some other method.