Gregg, I think you will find heart to be some of the best meat from game. I brine mine overnight in a salt solution which tenderizes and cuts some of the gaminess if that is an issue. I think your smoking idea is great. I haven't tried that since I am on a hiatus from hunting for a little while...
After smoking it, I would still fry it the same way I've always done it by using AP flour with salt, pepper, and garlic added, and fry up. I would tend toward cold smoke since I want the meat to be easy to butcher. If I were smoking it I would probably butcher first, then smoke. The butchering of it is easy, you will see some membrane on the outside of the heart that you want to take off, since it is tough. When you cut it open, you will also see some internal membranes, again tough. I cut the heart into strips and fry that way. When we are hunting, there is always a food fight over the heart and liver. We have always used both. By doing a similar method for the liver, it will not be gamey, won't be overly strong, and tastes like a million bucks when combined with sauteed onions. Let me know how it turns out. I don't think you will be disappointed.