How to Make It
Measure out 2 sheets of heavy-duty aluminum foil that are 6 inches longer than the fish, and place them on a rimless baking sheet. Place the fish, skin side down, on the foil with 3 inches of excess on either side; drizzle with oil to coat. Sprinkle fish with salt, pink pepper, and red pepper; top with dill sprigs. Let fish stand at room temperature while you prepare the grill, at least 10 minutes.
Prepare a charcoal grill for two-zone cooking and build a medium-high fire, or heat a gas grill to high. When the coals are glowing red and covered with a layer of fine gray ash, use tongs to remove the cooking grate. Place a drip pan filled with 1 inch of warm water on the side with no coals, and add 2 cups cherry wood chips. Return the cooking grate, and let it preheat to 300°F.
When the fire begins to produce a steady stream of smoke, place the fish on foil on grill grates over indirect heat. Close grill, vent the grill for smoking, and smoke until fish registers 140°F, about 20 minutes, rotating fish halfway through cooking (using excess foil as handles). When the fish is cooked (it will feel just firm to the touch and flake easily with a fork), carefully slide the foil and fish back onto the baking sheet; let it rest 10 minutes. Sprinkle with flaky salt, and serve with desired accoutrements.