Smoked on a Grill Lemon and Dill Salmon

This is a recipe for smoking salmon
using a charcoal barbecue grill.
You can make this recipe as complicated
as you wish to, I think for salmon,
the simplest is the best way to go.

Ingredients:
2 cups apple wood chips
1 tablespoon minced fresh dill
1 tablespoon fresh lemon juice
3 tablespoons hot mustard
1 teaspoon sweet smoked paprika
1/2 teaspoon salt or to taste
1 (1 1/2-pound) salmon fillet
Cooking spray

Directions:
Soak wood chips in water 30 minutes; drain.
Combine dill, lemon juice, mustard,
paprika, and salt, stirring well.
Place salmon, skin side down,
in a shallow baking dish;
brush mustard mixture over salmon.
Cover and refrigerate 30 minutes.
Prepare the grill for indirect grilling,
Maintain temperature at 225 degrees F.
Place wood chips on hot coals.
Place a disposable aluminum foil pan
on unheated side of grill.
Pour 2 cups water in pan.
Coat grill rack with cooking spray;
place on grill. Place salmon, skin side down,
on grill rack over foil pan on unheated side.
Close lid; cook 35 minutes or until
fish flakes easily when tested with a fork
or until desired degree of doneness.