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Main thing with hot smoking salmon is DON'T OVERCOOK IT!! Unless you're making jerky. I like low and slow for salmon, 225°-250° for a few hours until it hits 145° internal temp. If it starts squeezing out proteins (white globs on the surface) you're too hot.
Since you're set up for cold smoking, look up Bbally's smoked lox recipe. Its absolutely fantastic.
Like MD said if hot smoking don't over cook it. I like to run my smoker around 170-180 for hot smoked salmon. This can be done in a mini using a small amount of charcoal.