View Full Version : smoked salt

09-28-2015, 04:11 PM
i have read about smoked salt. looked it up and wondered; has anyone here done this?


09-28-2015, 04:35 PM
Watching - I wanna learn how too.

09-28-2015, 05:03 PM
Yup, for me it took quite a while to get color on it. I wrote about it at http://neverstopsmoking.com/salt.php

I wound up doing a soldering iron in a soup can with wood chips, spreading course salt on frying splatter screens and just stirring it around every hour or two.

Came out great though!

09-28-2015, 05:07 PM
Yup I have done it. It is a crucial addition to my homemade rubs. I used cheese cloth and wrapped course sea salt and hung it in the pit while I smoked other foods.

09-28-2015, 05:08 PM
Several times. I've cold smoked salt with various species of wood for 8-12 hours with great results. I used coarse sea salt 2-3 pounds and put it in a wire mesh strainer every once in awhile shake the strainer around to rotate the salt.

09-28-2015, 07:17 PM
You can put the salt in a cone shaped sieve, or put some salt on a bacon splatter screen and cold smoke with an A-Maze-N Pellet Maze. Easy Peasy, no heat, no moisture, just smoke flavored salt.

Large Kosher Salt or Sea Salt Flakes will work great..

You can also smoke paprika and chili powder for use on the stove.


09-28-2015, 07:22 PM
My buddy makes a batch once a year. It's nice on roast pork.

09-29-2015, 03:23 AM
I do it in my little Red Cookshack, its a no brainer. Just spread it in a pan on the top rack and stir it every so often.

http://i163.photobucket.com/albums/t310/swamprb/Cookshack008/IMG_1364.jpg (http://s163.photobucket.com/user/swamprb/media/Cookshack008/IMG_1364.jpg.html)

http://i163.photobucket.com/albums/t310/swamprb/Cookshack008/IMG_1361.jpg (http://s163.photobucket.com/user/swamprb/media/Cookshack008/IMG_1361.jpg.html)

http://i163.photobucket.com/albums/t310/swamprb/Cookshack008/IMG_1365.jpg (http://s163.photobucket.com/user/swamprb/media/Cookshack008/IMG_1365.jpg.html)

09-29-2015, 03:45 AM
I've been thinking about doing this for a long time but never got around to it. I have a buddy who does it all the time and I can tell you it makes a big difference in rubs with koser salt. Gotta try it soon.

09-29-2015, 07:07 AM
a little update:

i found an explanation from someone who clearly experimented a lot with it

09-29-2015, 07:45 AM
ANYTIME I fire up the smoker for any reason (bacon,jerky,cheese,paprika,etc) I always add a small tray (aluminum foil) of salt.

Sometimes I'll add garlic or nuts as they are great additions to any kitchen.
Just stir the salt,nuts,etc. every once in a while.

I figure if there's room in the smoker then why waste all that good smoke and flavor.

09-29-2015, 07:49 AM
I do it on my weber kettle. I put it on some aluminium foil have 3-4 lit briqs and then put a chunk of pecan on it. Stir it every so often. If I don't like the color on the salts, I'll add in more lit coals to finish off the chunk of pecan.

I have given some of the Smoked Himilayan pink salt to friends/family and they all love it.

09-29-2015, 08:16 AM
Looks like something else I need to try.

09-29-2015, 05:27 PM
This looks like a great idea! Going off of swamprb's idea, if you have the room, you could use two pans for both salt and paprika!

09-30-2015, 08:11 AM
This place is near me and they have samples of virtually everything they sell. Some very interesting flavors.