I've had some very good smoked salts that
works well on many Meats and Veggies,
but they are very pricy. I Itried smoking kosher
salt my-damn-self with very poor results.
I've smoked salts. Found that a heavy smoke smell from mesquite or hickory works the best. I tried it th efirst time with metal bug screen to get the best smoke around the salt. only went ok. next time I did it on aluminmun foil. I smoked 1 1/2 lbs for 5 hrs. The longer the better and a thicker smoke than your Thin Blue Smoke is good just not billowing black sooty smoke. I made the mistake of giving them to friends and now its when are you going to make more. As usual. Its fantastic on fried eggs. Yummy.
Not sure on the price (my memory for numbers is really bad) but it was a good deal I believe. Once I saw smoked salt I didn't really care what the cost was anyway.
i have smoked over 30 pounds of salt now with diffrent woods. Best way i found is course sea salt (www.saltworks.us) I made up some special racks out of 1x2 and wetal window screens. and ran it threw my masterbuilt propane smoker for over 12 hours a batch. For wood i was using treager pellets. I found that it works best to stir the salt around every few hours as it will start to pack down and get a slight crust on it. Mix it up and just smoke away. I made up a variety pack and gave them out for xmas gifts a few years ago. also tried peppercorns and they turned out yummy also.
Good idea on the splash screen. I will have to give it a try.
Discovered a new salt (at least new to me) Saturday. Cypress Black Salt.
Had it sprinkled on Focaccia bread. It was awesome. Just ordered some.
Homemade smoked salt just has to be better than store bought. store bought seems to lose its smoke after the bottle is opened several times. I'm thinking i could re-smoke it to my own liking.