I asked a question about smoked malts a few days ago, and there was some good discussion there. I am going for a very smoke forward beer, so you may want to ignore the amounts being discussed, but there's some really good discussion on the differences between smoked malts.
Here's that thread: http://www.homebrewtalk.com/f12/smok...ations-380294/
Briess has recommendations on how much cherry wood smoked malt to use, and they say 10-20% for a pronounced character in darker styles like pale ales and Oktoberfests, and 30-60% in darker styles like porters or stouts.
I don't know anything about using salt, but the one other thing that caught my eye was that you plan to reuse yeast from a barleywine. It's usually a bad idea to reuse yeast from batches with an OG of more than 1.065 or so, as the high gravity fermentation puts a lot of stress on the yeast. YMMV, but you may just want to spend a couple bucks for a new pack.