Soak the wood chips in water for at least half an hour.

Combine the ingredients of the dry rub. Generously cover the top of the salmon with the rub. Don't put any on the skin. The skin is for the pets and dogs and cats can't have lemon in any form. Let the salmon sit uncovered in the refrigerator until the wood chips are ready.

Remove the stems from the dill. Put the dill, juice from the lemon, capers, and mayonnaise in a small food processor and process until all the ingredients are well mixed. Chill until ready to serve.

Put a large piece of foil in the bottom of a large stockpot. It should come up the sides as well.

When the wood has soaked enough, drain it carefully and well and put it on another large piece of foil. Put one more piece of foil loosely on top of that so there is room for the smoke to come out. Please that on top of the foil already in the pot. Light the burner under the pot.

Lightly oil the pasta insert and put the salmon on top. Don't remove the rub. Put it in as-is. Put the pasta insert into the pot and put the lid on the pot.

Let it sit on high for 5 minutes, then reduce it to low. After 30 minutes, turn the heat off completely. Let the fish rest for about 10 minutes before serving.

Put the fish on a nice platter with some of the reserved dill sprigs. Serve with the green sauce.