SMOKED SALT

Smoked Salt

2 c. Coarse Salt, Kosher or Sea

3 Tbsp. Liquid Smoke – any flavor you desire (OR 1 c. Hardwood Chips – found on charcoal isle at most grocery stores)

Directions

There are two methods of creating smoked salt here. Choose your desired method (I used the oven method for this tutorial).

Oven Method

Preheat oven to 225 degrees.

In small bowl, combine salt and liquid smoke.

Spread mixture evenly on a sheet pan (easier if you DO NOT use aluminum foil) and put in oven. Let cook 30 minutes; stir and let sit 10 minutes. Check to ensure mix is completely dry.

If mix is not completely dry, return to oven and cook another 5-10 minutes. Let cool completely.

Store in an airtight container.

Grill Method

Soak hardwood chips in water 45 minutes; drain well.

Light the grill (charcoal or gas) on one side and let heat to about 350 degrees.

Place wet wood chips in a smoke box or on an aluminum foil pan and set on coals or bottom rack.

Place salt on a small cookie sheet and place on grill over indirect heat and close grill lid and k hardwood chips in water 45 minutes; drain well.

Light the grill (charcoal or gas) on one side and let heat to about 350 degrees.

Place wet wood chips in a smoke box or on an aluminum foil pan and set on coals or bottom rack.

Place salt on a small cookie sheet and place on grill over indirect heat and close grill lid and open the top vent a small amount (if applicable).

When smoke begins to escape grill, begin timing. Allow smoking for about 45 minutes, but DO NOT open lid.

Remove salt from grill and let cool completely. 

Store in an airtight container.