Light or turn on your smoker, grill or pellet grill and set up the temperature to 180°F. If using a grill, only light a small amount of charcoal or light a single burner on one side for indirect cooking
Brush the grill grates with oil to keep the salmon from sticking. Ideally use a grill mat.
Add your wood chunks directly to the firebox of a smoker, or use chips in a smoker box, or pellets in a tube smoker or pellet grill.
Once smoke is being produced and the grill or smoker is at 180°F, put your salmon on.