I had a few hours of work in the backyard so I decided to do an experimental smoke. Using mesquite and hickory, I smoked kosher salt, sea salt, and mixed peppercorns, along with a few sausages provided by the guy next door. Temp was pegged at 225Âº for 3 hrs. * As a side note, I have noticed that it is easier to control a TBS using the coffee can as opposed to the original cast iron box. I drilled 3/8 in. holes throughout the can, and it gets enough ventilation. I add 3-5 pieces of charcoal and the rest is wood chips and it gets to burning much quicker than with the box *. Taste test showed both salts had an equal smokey flavor, but the kosher was darker. The peppercorns were a little hotter, but the smoke really enhanced the flavor. The sausages were numero uno.