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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 01-13-2014, 12:42 PM   #1
SmokinJohn
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Default 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?
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Old 01-13-2014, 12:51 PM   #2
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I am interested too, my brand new UDS holds at 225 well, and do not want to buy smoked salt anymore.
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Old 01-13-2014, 12:54 PM   #3
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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.
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Old 01-13-2014, 12:54 PM   #4
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I don't know, but I'd like to try that as well.
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Old 01-13-2014, 12:59 PM   #5
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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.
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Old 01-13-2014, 01:02 PM   #6
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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).
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Old 01-13-2014, 01:07 PM   #7
JamieK
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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
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Old 01-13-2014, 01:08 PM   #8
Smith's Pig Pen
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Cool. Looking forward to hearing your results
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Old 01-13-2014, 01:13 PM   #9
Shagdog
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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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