Start by soaking the chips in water for 2hrs next remove and drain water and place onto a hotel pan lined with foil. Set over burners on high heat; next place the tomatoes in a perforated hotel pan and insert it into the first one, cover and allow to smoke for 20 min. next remove tomatoes from smoker and puree. Now whisk in the smoked tomato puree into the mayonnaise add the garlic and season to taste. Now layout the salami and place an equal amount of watercress into each piece and repeat process with watermelon. Now roll the salami making sure to have a tight seal but not overly that the product comes out, secure with a toot pick if necessary. Now arrange the rollete’s onto a square plate and serve with a side of the smoked tomato Aioli.