There’s something very nice about adding smoked salt to a dish. An hour in the smoker gives it a background hint of smoke which adds complexity, without being overbearing. Think of this as a finishing salt, adding just another layer of complexity to your favorite grilled or smoked dish. I like to use smoking woods that give off a heavier smoke, like hickory, but you could use a lighter smoking wood like oak or pecan if you like.
The recipe is super simple! Start by pouring about a cup or two of salt into a smoker-safe dish.
Set it in your smoker for about an hour or so.
I usually smoke salt after I have finished smoking ribs. This way I get to use up the residual charcoal, and just throw on some fresh wood chips or chunks to smoke it.
Stir it every 15 minutes while it is smoking, because the smoke turn the white salt yellow, and you want to evenly distribute that smokiness in your dish. Save the salt in an airtight container.
- Kosher salt
- Smoker (use hickory wood for a deeper smokiness and oak or pecan for a lighter smokiness)
- Pour the kosher salt into a smoker-proof pan. (The pan will get blackened in the smoker, but a good scrub in the sink should take care of that.)
- Smoke the salt in the smoker for about an hour. Stir it every 15 minutes while smoking, to get an even golden color throughout.
- Store the salt in a mason jar. Keeps indefinitely.
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