At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain.
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle fish with blackened seasoning; rub in with your fingers.
In a smoker grease grill rack; arrange preheated coals, drained wood chunks, and water pan according to the manufacturer's directions. Pour water into pan. Place fish on grill rack over water pan. Cover; smoke for 45 to 60 minutes or until fish flakes easily when tested with a fork. Add additional coals and water as needed to maintain temperature and moisture.
When cool enough to handle, flake fish. (You should have about 2 cups.)
In a large bowl combine cream cheese, cheddar cheese, mayonnaise, lemon peel, lemon juice, bourbon (if desired), garlic, and hot pepper sauce. Beat with an electric mixer on medium to high speed until well mixed. Fold in catfish, sweet peppers, green onion, and jalapeno peppers.