After smoking peppercorns, the next logical thing to smoke was salt. I love smoked sea salt, it really adds a nice slightly smoky flavor to dishes. If you have your smoker already fired up for other things, such as pork butt or brisket or ribs, you often have a little space leftover. No point in wasting all that great smoke, just add some sea salt to a pan and place it on the smoker until it starts to darken in color.
I actually used a mix of Himalayan pink salt and coarse sea salt. The textures between the two are slightly different, and they brought different colors to the final mix of smoked salts. I keep the smoked salt in an air-right container right by my prep area. I still keep a salt pig nearby for those dishes where I don’t want that addition of smoke in my salt.
Also try smoking some peppercorns. You can put them on your smoker at the same time that you’re smoking sea salt.
Smoked Sea Salt
- 1 cup coarse sea salt
- Fire up your smoker for 250 F. Use a good amount of wood. You want a good amount of smoke to flavor salt. If your smoker has a water pan, such as a Weber Smokey Mountain, do not add water to the pan.
- Spread salt out in a 9″ x 5″ pan and place onto the smoker.
- Smoke for 4-6 hours or until the salt is darker in color.
Nutritional values are approximate.