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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-31-2013, 08:30 AM   #1
smles
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Default Smoking Salt or Sugar

Anybody ever tried smoking salt or sugar? Just curious how you did it or what you used it for?
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Unread 05-31-2013, 08:35 AM   #2
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I smoked salt a bunch of times. I use dry wood and lump coal. But be mindful of moisture. Use chunks instead of logs as the chunk with create a less moisture in the unit. I wrap the salt in cheese cloth and hang it in the unit. I have cooked while doing it as well. I used course sea salt and would grind it in a mill when necessary.

As for sugar I can't see the reason. I would love to hear what application you would use it with though. As well i am sure that the same method will work.
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Unread 05-31-2013, 09:07 AM   #3
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i smoke salts for my rubs. really adds a better flavor imo since i cook H&F and usually dont get too much smoke on my meats. i just take kosher salt and spread it out on a sheet pan and smoke it for about 3-4 hrs with nice thin smoke. salt will be light brown when done
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