Thanks guys, for your responses. I've looked at a couple "hot smoke" salmon threads and it looks like 200 is a bit low for what I want. I'm going to set a grill temp for 225 and an IT of 160 - but look for the white liquid coming up and settling beforehand. If it looks good with an IT of 145 then I'll take it off. I figure 1-2 hours at 225 should be about right. First time for me and I'm looking forward to it.
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