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Smoked Salt-What did I do wrong?

post #1 of 13
Thread Starter 

I smoked some salt in my offset.  I decided to use multiple species of wood.  This batch tasted like creosote.  I put another batch in only using mesquite and apple.  This didn't have creosote taste but didn't have a strong smoke flavor.  I am new to smoking.   Are apple and mesquite a milder smoke flavor.  What caused the creosote taste?  I had TBS while smoking both.

 

Mike

post #2 of 13

Mike.....I'm thinking green wood. Apple is mild Mesquite is very strong

Happy smoken.

David

post #3 of 13

The last batch of Kosher salt I smoked I used just hickory and smoked it 3 evenings in a row then put in a ziplock bag for a little over a month!  Mellowed out and tastes great

post #4 of 13

Salt is a crystaline structure, super dense!

post #5 of 13
Quote:
Originally Posted by Foamheart View Post

Salt is a crystaline structure, super dense!

And..........   does that have something to do with the flavor....  like creosote or something....  ???

post #6 of 13
Quote:
Originally Posted by DaveOmak View Post

And..........   does that have something to do with the flavor....  like creosote or something....  ???

 

 

LOL, Noooo.... but has a direct effect upon the salt taking the smoke flavor. Refering to Doctord's statement about three evenings smoking then a month in a zip-lock.

 

Should have been more specific ......

post #7 of 13

It takes a good amount of smoke to penetrate it, depending on the size of crystal.

 

Better question :) What does everyone use smoked salt for? I smoked some last year and I've only used it on burgers and steaks so far.

post #8 of 13

I use it on about anything!  Good on taters!  Does it get absorbed into the salt or does it just coat the crystals!  I stirred mine at least once every evening!  Shallow pizza pans is what I used salt was never more than  quarter in deep!

post #9 of 13

I use it on nearly everything. I smoke it 3 times or so on a grease splatter screen. 

post #10 of 13

what Alesia said

David

post #11 of 13
Thread Starter 
Quote:
Originally Posted by doctord1955 View Post

The last batch of Kosher salt I smoked I used just hickory and smoked it 3 evenings in a row then put in a ziplock bag for a little over a month!  Mellowed out and tastes great

I have already thrown it out.  So did yours have a creosote smell and taste to it?  I didn't think of putting it in a ziplock back for a while to see what happens.

post #12 of 13

No it didn't.  Did u have vent open when u smoked ur salt and how heavy of smoke did u have?  Im wondering if you had to heavy of smoke for to long!

post #13 of 13

I use smoked salt on everything that I use salt on.

 

When smoking salt, use very thin layers of salt, too thick and it will not get any smoke on the bottom crystals.  Also, you need a long smoke, full smoke for 6 to 8 hours, or longer, depending on the flavour you're looking for.

 

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