Just take the racks in the house and put them in your stove oven at 200 degrees until it is done to your liking.
Or take just three racks inside and finish the other three in the smoker. The fish has absorbed all the smoke flavor it is going to get in the first couple of hours. You will not be able to tell which was finished in the oven or came out of the smoker.
I often do that in the winter if the temp turns cold after I take a notion to smoke some fish.