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Unread 10-30-2011, 05:03 PM   #1
JMSetzler
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Default Smoked some Salt...



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...
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Unread 10-30-2011, 05:22 PM   #2
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I've done it just on a cookie sheet.. that works, too. But the screen may ensure more even coverage.
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Unread 10-30-2011, 06:04 PM   #3
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How do you know when smoked salt is done? Do you use the bend test or go by the feel of your probe?

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?
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Unread 10-30-2011, 06:13 PM   #4
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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.
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Unread 10-30-2011, 06:20 PM   #5
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Quote:
Originally Posted by Ron_L View Post
How do you know when smoked salt is done? Do you use the bend test or go by the feel of your probe?

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.
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