I would have thought someone would reply by now! First of all... good going on the springer!
Now for the smoking of fish with scales. When you bring home the fish try to descale it the best you can, but if you didn't... don't worry about it!!!! You are not eating the skin/scales
and whatever cure you use(hopefully dry- brine) is not affected by such things as scales. The meat is where the salt / sugar and time of brining come into play. So... that is the least of worries in my opinion.