The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Smoking Salt in a UDS (http://www.bbq-brethren.com/forum/showthread.php?t=179303)

SmokinJohn 01-13-2014 12:42 PM

Smoking Salt in a UDS
 
So I have seen cowgirl's thread on 65 degrees in the little smokehouse.

I have seen a recipe for 350 degrees for 1-2 hours

I have seen a recipe for 110-160 degrees for 12 hours.

My UDS can do the last two temps quite well.

What say you, brethren? Is there a recipe for 225-275?

JamieK 01-13-2014 12:51 PM

I am interested too, my brand new UDS holds at 225 well, and do not want to buy smoked salt anymore.

Fwismoker 01-13-2014 12:54 PM

I just plain ole cold smoke....no heat required. There is no concern with any burnt over roasted flavors and it'll be good and smoky. Cold smoke for 8-12 hours.

Salt can be hot smoked also, it'll be a combination roasted/ smoked and hence take on a darker color.

pitbossJB 01-13-2014 12:54 PM

I don't know, but I'd like to try that as well.

SmokinJohn 01-13-2014 12:59 PM

Hmmm... guess I will throw caution and salt to the wind.

As soon as the high wind warning goes away, I will fire up the UDS and sacrifice some salt in the name of knowledge.

bbqgeekess 01-13-2014 01:02 PM

Not to hijack the thread, but I wonder how well salt would smoke in my new GMG Davy Crockett at 150F? It can hold that temp (the lowest).

JamieK 01-13-2014 01:07 PM

Here are a couple I found on other sites, both smoke at high temps 250-350.

http://simpledailyrecipes.com/935/ma...wnsmoked-salt/

http://www.chow.com/recipes/28487-smoked-sea-salt

Smith's Pig Pen 01-13-2014 01:08 PM

Cool. Looking forward to hearing your results

Shagdog 01-13-2014 01:13 PM

I smoked a bunch of salt while doing a butt once.. I don't think there's really any way to fark it up. I smoked it for 11 hours at 225 in an aluminum bread pan.. Whenever I'd add coals or check temps, I'd just give it a stir. Came out fine. The salt did turn a little brown, but it smelled great. I don't really notice any added smoke flavor to my food from it though.


All times are GMT -5. The time now is 07:47 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.