Here's a recipe I saw online somewhere quite a while back, poster said it was from the Smoke & Spice cookbook.
"You start off with some olives with character, like Greek kalamata or atalanti.
Put about 1 cup or so of olives in a shallow tray along with 2 T EVOO, 2 T white wine, 2 chopped garlic cloves, 3/4 tsp dried oregano and ground pepper.
Get your smoker going on indirect heat to about 220. I used cherry for the smoke.
Let 'em soak up the smoke for about an hour and take 'em off.
I refrigerate them overnight to let the smoke flavor get deep into the olives."
Also remember seeing somewhere that the brined olives take on smoke better than the oil packed olives.