Salmon Cooked in a Smoker with Yoghurt Dill Sauce

1 side of salmon fillet (one to two pounds)
1/4 cup soy sauce
1/4 sugar
3-4 tablespoons chopped dill
1 1/2 cups greek yogurt
salt
pepper
milk or cream to thin yogurt

(You will need a  stovetop, non-electric smoker to make this salmon. It is a rectangular pan with a tight fitting lid. You place about 2 tablespoons of shredded mesquite or hickory chips at the bottom of the smoker, place the side of salmon on a rack inside and fasten the lid tightly.)
1. Combine soy sauce and sugar in a large dish.  Soak salmon in mixture for 3-5 minutes.
Drain salmon and place on rack in smoker.  Smoke on high for 15 minutes.  Open lid and allow salmon to cool.
2. Combine yoghurt and chopped dill, salt and pepper to taste.  To thin yoghurt, add several tablespoons of milk or cream.  Place in small pitcher.
3. Place salmon on platter and serve with yoghurt sauce.