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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 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.

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.

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