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Having trouble smoking salt

post #1 of 7
Thread Starter 

I now have two fails smoking salt.  My first attempt was with Kroger brand Kosher salt; the Kroger brand is as fine grained as regular table salt.  I used a 30" MBE smoker with soaked hickory chips but no water in the water pan.  The smoke vent was set as normal for my regular smoking..  I spread it thin on alum foil on the racks. This batch I smoked about 3 hours at 200 F.  Nothing!  No color nor smoke favor. 

 

I did a little reading on this forum then made the second attempt.  This time I used coarse Morton Kosher salt, spread on metal mesh splatter guards and using the 30 MBE smoker and soaked hickory chips but this time I did 8 hrs @ 275 F.  I  added a little water in the water, shut the vent 98% closed and added chips several times.  With these changes I had high hopes.  Again, nothing!!  Maybe a little color but no smoke favor.
What am I missing, what am I doing wrong?
Any suggestions, advice, thoughts greatly appreciated.

Don

post #2 of 7

Don, evening..... skip soaking the chips.... skip the water in the pan.....   Salt loves water and will bypass the smoke to get it.....  Dave

post #3 of 7

I have done salt, did it in a foil pie pan, I had it bit thick in there though.  I put it my MES at 225 degrees, used a mixture of Apple and Hickory chips, vent mostly wide open.  Did 3 - 2 - 1 ribs, stirred the salt every time the door was opened.  Got good colour and I have not tasted it yet, I am letting it have it's week of rest as I type.  But I think it worked good, will do more in my next smoke, on Sunday the 25th.  We will have to see how excited my neighbour gets when I fire up my smoker.  Last week, as I smoked my ribs, he had his girl friend go and get 3 packages more and smoke them also.  I had smoke on for over 12 hours last Sunday, 2 full loads of ribs.

 

Are you letting the salt get it's week rest in sealed plastic bag? Before trying it?  Maybe that is your problem.

 

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post #4 of 7

You may have seen this but it is a good read...JJ

 

http://www.smokingmeatforums.com/t/125996/the-great-smoked-salt-experiment

post #5 of 7
Quote:
Originally Posted by DaveOmak View Post

Don, evening..... skip soaking the chips.... skip the water in the pan.....   Salt loves water and will bypass the smoke to get it.....  Dave

 

Yup what Dave said ^  I smoke a lot of salt in my MES 30 using an AMNPS. I use coarse sea salt & never any water in the pan.

 

 

This is the size I use.

 

 

 

I put it on a grease spatter guard that I cut the handle off of.

 

 

 

I use a pizza pan under it to catch any fine crystals that fall through & to carry it to the smoker & back.

 

 

 

When it's done I don't bother with a bag I put it directly in the glass jars that I store it in.

 

This method of smoking salt works great for me  thumb1.gif

post #6 of 7

Sea salt or kosher salt is the ticket. I just cold smoke w/ the AMNPS in my MES 40, unplugged.

post #7 of 7
Thread Starter 

Third attempt a fail! and my theory why:  I used Morton Kosher salt, a dry pan, dry chips and 275 F for 7 hrs (same batch I already smoked for 8 hrs. so it has 15 hours with no to little color)  I think all you guys are using sea salt nut I am using Morton Kosher "style" salt.  It is not flaked but is probably regular mined salt but with a coarser grind.  I'm guessing there is something about the crystalline structure of this type salt that won't let it take the smoke.  I have 4 lbs. of sea salt coming from SaltWorks and I will try again.

Thanks to all your guys for your help.

 

Don
 

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