At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using.
Meanwhile, for sauce, in a small bowl, combine mayonnaise, snipped dill weed, lemon peel, lemon juice, and lemon-pepper seasoning. Cover and chill until ready to serve.
Rinse salmon; pat dry with paper towels. Fill cavity of fish with fresh dill weed sprigs. Place salmon on an 1812-inch piece of greased heavy-duty foil.
In a smoker arrange, preheated coals, drained wood chunks, and water pan according to the manufacturer's directions. Pour water into pan. Place fish on foil on the grill rack over water pan. Cover; smoke for 2-1/2 to 3 hours or until fish flakes easily when tested with a fork. Add additional coals, wood chunks, and water as needed to maintain temperature and moisture.
To serve, remove skin from one side of salmon. Serve fish with sauce and lemon wedges. Makes 4 to 6 servings.