Season the Salmon: In a small bowl, mix together the dried dill, garlic powder, and lemon zest. Pat the salmon fillet dry with paper towels and brush both sides with olive oil. Sprinkle the seasoning mixture evenly over the fillet, making sure to cover all areas. Season with pepper and salt to taste.

Let it Marinate: Once seasoned, cover the salmon with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

Prepare the Egg: Fill the Big Green Egg with charcoal and add your soaked hickory wood chunks. Light the charcoal using fire starters, and open the bottom and top vents to allow for airflow. Aim for a temperature of around 225°F.

Wait for the Smoke: Wait until the charcoal is covered with a thin layer of gray ash, and the smoker is emitting a steady stream of thin blue smoke. This is the perfect time to introduce your salmon to the smokin' chamber!

Place the Salmon: Gently place the salmon fillet, skin-side down, directly onto the grill grates of the Big Green Egg. Close the lid and let the smokin' magic begin!

Monitor and Relax: Keep an eye on the temperature inside the Egg using a meat thermometer. You're aiming for an internal temperature of 145°F, which usually takes about 1.5 to 2 hours. Resist the urge to peek too often – let that salmon bask in the smoky goodness!

Check for Doneness: When the internal temperature of the salmon reaches 145°F and the flesh flakes easily with a fork, it's showtime! Carefully remove the salmon from the Big Green Egg using grill tongs and a wide spatula. Place it on a serving platter.

Rest and Serve: Let the salmon rest for a few minutes – it's been through quite the flavor transformation! After the rest, serve.