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 1 tablespoon of the Old Bay seasoning.
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 the grill rack over water pan. Cover; smoke for 35 to 45 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, remove skin from fish. Flake with a fork. (You should have about 2 cups.)
In a large bowl combine the remaining 1 tablespoon Old Bay seasoning, the cream cheese, mayonnaise, sour cream, onion, mustard, Worcestershire sauce, paprika, and the 1/4 teaspoon crushed red pepper. Beat with an electric mixer on medium to high speed until combined. Fold in fish. If desired, sprinkle with additional crushed red pepper.