Smoked some Salt...

JMSetzler · Oct 30, 2011

I bought one of those frying pan splatter screens (11" diameter" and cut the handle off to use as a screen for smoking a batch of salt today. I spread out a 24-oz container of coarse sea salt on the screen and smoked it on my Mini WSM for about three hours over some apple wood chunks. I stirred it around occasionally, but I still need to find a way to build something that I can use for smoking salt and get more of it on at one time in thinner layers...

cmcadams · Oct 30, 2011

I've done it just on a cookie sheet.. that works, too. But the screen may ensure more even coverage.

Ron_L · Oct 30, 2011

How do you know when smoked salt is done? Do you use the bend test or go by the feel of your probe? :becky:

OK... Seriously... How did you smoke it? What temps and how long? Are you looking for a specific color, or did you taste it for smokiness?

cholloway · Oct 30, 2011

I use a Weber aluminum pan for smoking my seasonings. Just stir them around occasionally. Size of the pan depends on the amount I'm smoking.
I've done sea salt, kosher salt, garlic salt & paprika so far.

JMSetzler · Oct 30, 2011

Ron_L said:
How do you know when smoked salt is done? Do you use the bend test or go by the feel of your probe? :becky:

OK... Seriously... How did you smoke it? What temps and how long? Are you looking for a specific color, or did you taste it for smokiness?

I smoked it at between 175-200° for about three hours with 4 chunks of apple wood. I just left it on until the color looked good... no amount of science in this one at all.

Smoked some Salt...

JMSetzler

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