For rub: Combine all ingredients in a bowl and mix well. Sprinkle salmon generously with the rub.
Prepare BBQ: Place hard-wood chips in a bucket of water. Start a chimney with briquettes. Place a container made out of foil, filled half-full with water, on the bottom grill of the BBQ When briquettes are hot add 8-10 to a BBQ grill (Weber) in a mound directly under the grill handle and opposite the container of water. Close lid immediately and check temperature with a thermometer inserted into the vent hole in the lid. When temperature reaches 225 degrees F., place the filet directly over the water container and close lid. The lid vents should be directly over the salmon. Add hot briquettes as needed to maintain temperature. Add a handfull of soaked wood chips a few times throughout cooking. Cook for 30 to 45 minutes at 225 degrees F. Salmon is done when meat temperature reaches 135 degrees F.
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