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.

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.

If you would like to try out some commercial examples to see how your home smoked salt stacks up, check out these different varieties >> Smoked Salt

Many are made with different wood to give each a unique flavor.

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