Light your grill or smoker and set up for indirect heat, establishing temperature at 375°F. Add a chunk of pecan wood to the hot coals in order to create clean smoke.
While the grill is preheating, reserve one can of salmon and mix all other ingredients in a medium sized mixing bowl. Once mixed thoroughly, gently fold in the remaining can of salmon, being careful not to break up the larger pieces.
Transfer the cream cheese mixture into an oven safe vessel, and place it on the grill over indirect heat. Close the grill's lid and allow the dip to smoke for 35 minutes, or until the dip is bubbling.
Remove the dip from the grill, top with dill and red onions. Serve with crackers, toast points, or toasted bagel pieces.