I'm planning to smoke some fish (probably salmon or trout) this weekend, and a number of the recipes I've looked at call for temps in the 145-160 degree range. I'm used to smoking at the 200-250 degree zone, and have never gone below that range. I'm wondering if I should use less charcoal, or just wait longer than I usually do to get down to the temps I'm shooting for. If I put a full chimney of charcoal into the WSM, will it eventually get and stay in the range I want if I manipulate the bottom vents appropriately?