Legs,
Sorry I haven't been able to check this thread as much as I would have liked to. I'm on dial-up now, and can only get online every couple days or so.
Go over to the BBQ board, and look for a post I did earlier this year, about smoking some meat. It'll have lots of big pictures, of my grill/smoker rig, as well as a good description of my smoking process.
The grill I'm using is the "Char-Griller" (NOT a Char-Broil). I got it from Lowe's. I ended up buying the Side Fire Box for smoking a couple years after I first bought the grill, although you don't need the SFB. I like my grill for several reasons. One of those is that the fire-grate is adjustable in height. From what I saw of your grill, you can't adjust the distance between the cooking surface and the fire-grate. While not necessary, it does help. You might want to look for an adjustable fire-grate on your rig.
When I grill, I use a mix of Cowboy-brand lump hardwood charcoal, and Kingsford briquettes. I don't really care for the ash and off-taste that briquette smoke gives, but, briquettes burn longer and steadier than lump hardwood does. So, I mix them, and try to get the best of both worlds.
If you want to add a little more kick, keltin was right on about the foil packet idea for generating smoke. I used to do that to smoke foods. I would buy a bag of Hickory chips (available at hardware stores, and probably Wal-Mart as well), soak the chips for 30 minutes, then wrap them up in several layers of foil. Poke a few holes in the foil, lay it on the coals, and you're ready to go. Heck, I've even seen bags of wood chips made from old barrels from Mr. Daniel's distillery (haven't used those).
When I grill bone-in chicken, or pork, I like to soak the meat in a flavored brine. This helps add moisture to the meat, as well as flavor. There are many threads about brines on this website.
And keep asking questions. That's the best way to learn.
BTW, good lookin' chicken breasts!