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Combine sugar and salt in a small bowl. Place fillets in freezer bags and top with warm water until each catfish is submerged. Refrigerate for four hours.
Remove catfish from refrigerator and freezer bags. Rinse with cold water and pat dry with paper towel. Leave on cooling rack.
Preheat the smoker to 200°F (93°C). Use smoker thermometer to monitor the temperature. When ready, add wood chips.
Place catfish fillets on smoker grates. Close chamber door and cook for 20 minutes.
While the fillets cook, make the glaze. Heat the honey in a small saucepan for one to two minutes to bring it to a boil. Add butter and spices. Mix until the butter has completely melted. Remove the glaze from heat and set to one side.
After 2 hours in the smoker, your fillets should be ready for the butter glaze. Brush the glaze on the fillets and cook for five more minutes.
Apply another coat of glaze and cook for a further five minutes.
When the fillets are flaky on touch they are done. Remove from the smoker and wrap in foil. Allow to rest for 10 minutes before serving.