b'Place the soup cans in the roasting pan. Position them so they will support the rack; the cans will be the legs for the rack to sit on. The rack needs to sit lower than the top of the roasting pan so you can form a tent with the foil. Spread the wood chips evenly over the bottom of the roasting pan. Remove the now-dried salmon from the refrigerator and place it on the rack sitting on the soup cans over the wood chips in the roasting pan. Cover the roasting pan tightly with the foil. Poke 3 pinholes in the foil to allow some venting.Place the now-ready pan on the stove over medium-high heat. When you begin to see smoke coming out of the pinholes, turn the heat down to low so there are just wisps of smoke coming out of the holes.Continue the smoking process for 8 to 9 minutes or so, until the salmon feels firm to the touch and has a bronze look to it. You can adjust the smoking time to accommodate your desired doneness.Remove the salmon and allow to cool. Serve as an appetizer with the classic accompaniments of cream cheese, capers and red onion, or with spicy, savory jams and jellies. The smoked salmon can be broken up and added to cream pasta. Its also really good with scrambled eggs, or blend with cream cheese, green onions and horseradish for a great spread.Wrap and store for up to 2 weeks in the refrigerator, or freeze for up to 3 months.CHEF STELLINOS SUGGESTED WINE PAIRING:Lon Beyer Gewrztraminer'