Pat Down: Start by patting the salmon fillets dry with paper towels. This helps create that delicious crispy skin.

Season It Up: In a mixing bowl, combine kosher salt, black pepper, dried dill, garlic powder, and brown sugar. Mix well to create your seasoning blend.

Season the Fillets: Rub the seasoning blend evenly onto both sides of each salmon fillet. Let them hang out for about 15 minutes, giving those flavors a chance to mingle.

Soak the Wood Chips: While the salmon is marinating, soak your wood chips in water for at least 30 minutes. This prevents them from burning too quickly and creates that awesome smoky flavor.

Preheat the Masterbuilt: Time to warm up the smoker! Set it to a temperature of 225°F. Let it do its thing while you move to the next step.

Prepare the Grill Grates: Line the grill grates of your Masterbuilt smoker with aluminum foil. This makes cleanup a breeze and prevents the salmon from sticking.

Drain Wood Chips: Drain the soaked wood chips and add them to the smoker's wood chip tray. Close the smoker's lid to let it heat up and start producing that tantalizing smoke.

Lay Down the Fillets: Place the seasoned salmon fillets skin-side down on the aluminum foil-covered grill grates. Keep some space between them for even smoking.

Let It Smoke: Close the smoker's lid and let the salmon smoke for 2-3 hours. Ah, the tantalizing aroma of smoky goodness filling the air!

Check the Temp: After about 2 hours, grab your meat thermometer and check the internal temperature of the salmon. You're aiming for a perfect 145°F. Once it's there, you're ready to roll!

Serve with Flair: Carefully remove the smoked salmon fillets from the smoker using tongs. Plate them up with zesty lemon slices and a sprinkle of fresh dill. It's like a masterpiece on a plate!