Rinse the salmon fillets under cold water and pat them dry with a paper towel. Place them on a clean surface.

In a bowl, combine kosher salt, brown sugar, cracked black pepper, garlic powder, lemon zest, and fresh dill. Mix well.

Rub the seasoning mix evenly over both sides of the salmon fillets. Ensure the fillets are well-coated with the mixture.

Fill a chimney starter with charcoal briquettes and light them. Once they are covered with ash, spread them evenly on one side of the grill.

While the charcoal is heating up, soak the fruitwood chips in water for at least 30 minutes.

Place a handful of soaked wood chips directly on top of the hot charcoal. This will generate a smoky flavor.

Place the grill grate on top and adjust the vents to maintain a temperature of around 225°F (107°C). This is crucial for slow smoking.

Place the seasoned salmon fillets on the grill grates on the side opposite the charcoal. This ensures indirect cooking.

Close the Weber's lid and let the salmon smoke for 1.5 to 2 hours. Check the temperature periodically to maintain the desired heat.

Use a cooking thermometer to check the internal temperature. The salmon is ready when it reaches 145°F (63°C) and flakes easily with a fork.