Originally Posted by qman
It won't be if you take Arlin's advise and smoke your own.
Works great, and costs nothing, just use an empty part of your cooker next time you have it fired up. I like the smoked salt to add a layer of flavor to stuff that does not stay on the fire long enough to really absorb as much smoke as i want.
Other than applying a layer of soot on the salt, I can't see how this would taste good.
If I want salt taste, I add salt.
If I want smoke flavor, I smoke it.
I don't go for shortcuts with smoked salt. No need.
I have kosher salt, and a bandera. If I want smoked pop corn, I add it to the water pan
(try it, it is good)