An easy way to give any of your food that hot off the grill smoky flavor is to add a dash of smoked salt. You certainly can go out and purchase it, but you’ll have much more control if you make it yourself. Oh, and by the way, it’s easy.
Image by kevindooley
Smoked salt is easy to make and it keeps well in a sealed jar. Experiment with a variety of different woods to come up with unique flavors. Oak, mesquite, apple, and hickory are all great options when deciding on what wood to smoke your salt with.
What you will need:
2 cups of salt (kosher or sea salt)
2 cups of wood chips (soaked in water for an hour or so)
1 disposable aluminum pan
How to smoke salt:
Set up your grill for indirect grilling. Add the wood chips to the coals.
Spread the salt in a thin layer in the aluminum pan and place it on the grate away from the heat source. Smoke the salt for 1 hour at a medium heat level (350°F).
Let the salt cool, and then transfer it into a jar.
Yes, this can be done on a gas grill as well. It all depends on the model of gas grill you have. Some come with a smoker drawer to add the wood chips.
If your model of gas grill does not come with a smoker drawer a smoker box can be purchased for gas grills.
Another way is to pack your wood into some aluminum foil and puncture it with holes placing it over the heat source.
Smoking salt is as simple as that. Try adding it to a variety of different dishes for a unique smoky flavor.
{ 21 comments… read them below or add one }
Do you know if you can do this in one of those stove top smokers? And what about in a wok with a cover on the stove over low heat the way that one does tea-smoking? Or are these too warm? Of course, the salt won’t melt but…
I’ve been reading along for a while now. I just wanted to drop you a comment to say keep up the good work.
Yup you can do this with both a stove top smoker and a wok.
Instead of wood chips, use sawdust.
With the saw dust in it heat the stove top smoker on high until you see a bit of smoke, then reduce it to medium. It will probably need only about 20 minutes with a stove top smoker.
With a wok, line the bottom with aluminum foil and then place the saw dust on that. Place a round wire rack in the wok and then set a aluminum pan with the layer of salt in it. Again heat at high until you see a bit of smoke, then reduce to medium. Cover. It should also only need about 20 minutes.
Hope that helps.
You know, we smoke stuff quite often, but I never thought of smoking our own salt! Love this idea!
Elle, you gotta try it. It is so easy, and good too.
We’ve been meaning to make a smoked salt for some time now; though with the busy schedule that envelops the holidays, I’m thinking next month.
Do you ever make any flavored salts?
I ask as I hand-craft a unique range of flavors from Nicoise Olive to Coconut Garam Masala to Pineapple Cumin Chili to Apple 5-Spice, and more.
For ideas or if curious, take a peak:
http://www.secretsalts.com
Salty Mouth, I have done some seasoned salts. Those you mentioned sound pretty good.
I love different kinds of salts. What a great idea!
Thanks for stopping by Natasha. Salt is such a common spice, it is great to experiment with to find unique flavors.
Just yesterday I bought a jar of smokey salt from Golden Fig on Grand Ave in St Paul for a friend. The woman at the counter declared it her favorite item in the store. Given her enthusiasm for her products, that’s quite a statement. I never tried it. What’s your favorite thing to put it on?
I have a mesquite smoked salt that I like on salmon. I like it on grilled vegetables a lot too. You can use it on anything.
Great idea! I love smoked salt.
Happy to find your blog. Look forward to reading more.
Thanks for befriending me.
Lori Lynn
Thanks for stopping by Lori. I love smoked salt too, it goes great with so many things.
I love this post, I too smoke lots of stuff, and love to experiment…I bought a stove top smoker by Emeril two years ago, cast iron, and love it!
Great post…
It’s great to experiment. I running low on smoked salt, so I’m probably due to make another batch. I have some apple wood, so I’ll probably use that.
Smoking your own salt - what a genius idea!
Tastes great and it’s easy too!
I will have to share this with a buddy of mine who loves all sorts of smoked salts! Thanks
Way Cool!
Who knew…… Flavored salt is the “darling” of foodies; this is a great gift idea!
This is really cool, thank you! Does this work for smoking spices, too, or do you need to worry more about temperature and use a cold smoking technique?
I’ve yet to try smoking any other spices except for garlic. I smoked the whole cloves at around 225F.