Smoking Salt in a UDS

SmokinJohn

SmokinJohn

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