To make smoked salt with a smoker, you'll essentially be infusing regular salt with wood smoke. Here's a straightforward method:
Steps to Smoke Salt
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Prepare your smoker: Set up your smoker for indirect heat. Aim for a low temperature, ideally between 200-225°F (93-107°C).
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Choose your wood: Select your preferred wood chips or chunks for smoking. Alder, hickory, applewood, or mesquite are all popular choices. Place wood on the grill to produce smoke.
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Prepare the salt: Spread your desired amount of salt (coarse sea salt, kosher salt, or flake salt work well) in pie pans or other shallow, heat-safe dishes. These should be suitable for indirect cooking in your smoker.
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Smoke the salt: Place the pie pans filled with salt on the indirect heat side of your grill or smoker.
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Smoking duration: Smoke the salt for approximately 1-4 hours, depending on the intensity of the smoke flavor you desire. Check the salt periodically and stir it gently to ensure even smoking.
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Cool and store: Once you've achieved the desired level of smokiness, remove the salt from the smoker and let it cool completely. Store the smoked salt in an airtight container in a cool, dry place.
