Update:
So... I went to the store today and came home with about a pound and a half of Salmon (Cod went off - sale yesterday). I seasoned it up with some sea salt and peppercorn.
I lit up the charcoals and tossed on some hickory chunks. I went with about the same amount as reccommended by a vid I was watching (guy was using a 22" weber). While his target temp was 225-250.. I couldn't get mine much below 330 even with almost completely closing the top/bottom vents, so I shortened the cook time up (I've seen other salmon smoking vids were the person runs it in the 300-350 range. I did my best to determine when it was done.
The results? DELICIOUS!! Phenominal! I'm glad I tried this out!
With smoking I still need to master getting the temp down lower to get that prolonged cook
All in all... it was GREAT
Cod on the plank will be my next fish to go on the weber the next time its on sale.