In a large bowl, cover the tilapia fillets in the 1 cup hot sauce. Turn the fish so they are completely coated. Cover with plastic wrap and place in the fridge for about 2 hours.

Set the smoker to 275ºF using wood bisquettes of choice (Alder, Pacific, Apple).

Remove the tilapia fillets from the marinade and place them on a smoker rack and put the rack in the Bradley smoker. Smoke the fish until they reach an internal temperature of 145ºF, about 2 hours. Let the fish cool in the fridge.

Crumble the fish fillets in a medium sized bowl. Stir in the diced red pepper, sliced green onions, Miracle Whip, and remaining 2 tablespoons of hot sauce, until well combined.

Spread some of the tilapia salad mixture on a bread slice. Top with lettuce or other toppings, and place another bread slice on top. Do this with the remaining bread slices.