Trying my hand at smoked salt -- Quick Question

thatdcguy

Newbie

Original poster

Sep 30, 2014

5

10

• Oct 3, 2014

• #1

I did a search and couldn't find this... Do I fill the water pan when doing smoked salt?  Doing a hot smoke, so I didn't know if the moisture in the air would effect the process.  Thanks!

 

wolfman1955

Master of the Pit

Nov 17, 2013

1,054

47

Chillicothe, Ohio

• Oct 3, 2014

• #2

ThatDCGuy said:

I did a search and couldn't find this... Do I fill the water pan when doing smoked salt?  Doing a hot smoke, so I didn't know if the moisture in the air would effect the process.  Thanks!

Click to expand...

I would not put any water in there, unless you are looking to end up with one big clump of smokey flavored salt.

 

paprika pal

Smoke Blower

Mar 21, 2010

106

19

Riverdale Nebraska

• Oct 3, 2014

• #3

I put salt in a little aluminum pan almost ever time I smoke meat. I use a horizontal reverse flow with no water pan. I use kosher salt and it will have to be broken up when you are done. Once broken up I grind it in the blender and add just a bit to my steaks when I use the gas grill,

 

java

Smoking Fanatic

May 30, 2010

323

19

northern colorado

• Oct 3, 2014

• #4

No you dont want to use water in the pan. I use both hot and cold smoke dpending on what else is in there and how much room we have.

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Oct 3, 2014

• #5

No water! I my opinion cold smoking pepper and salt and other spices works better, but that's just my opinion.

 

java

Smoking Fanatic

May 30, 2010

323

19

northern colorado

• Oct 3, 2014

• #6

Dirtsailer I agree, allthough we do both, the cold smoke does seem to work better. especially on spices,the flavor doesnt

seem to get "washed" out.

 

cmayna

Master of the Pit

OTBS Member

★ Lifetime Premier ★

Jun 23, 2012

3,971

1,697

SF Bay Area, CA

• Oct 3, 2014

• #7

Cold smoke with the salt spread out on a very fine mesh tray like a cooking grease splat catcher.  Very easy!   I normally do 3-4 trays worth, using apple, 2-3 hours long.

 

Last edited: Oct 3, 2014

jarjarchef

Master of the Pit

OTBS Member

Sep 30, 2010

3,155

117

Central Florida

• Oct 3, 2014

• #8

No water. I have done hot smoke only. Will try cold smoke when it gets a bit cooler out at night.

 

1finder

Smoke Blower

Jan 8, 2012

113

20

NE Ohio

• Oct 4, 2014

• #9

Cold smoking done here, no water, using a stainless splatter screen. Pour kosher salt on screen and tap to shake off the fine pieces over a 1/2 sheet pan. When salt is smoked, dump back onto sheet pan to mix the fine pieces back in and store in jars or baggies. Then they get labeled with wood used and date smoked. If your smoking salt might as well smoke some peppercorns. Paprika smokes well too...
Good luck!!

 

cmayna

Master of the Pit

OTBS Member

★ Lifetime Premier ★

Jun 23, 2012

3,971

1,697

SF Bay Area, CA

• Oct 5, 2014

• #10

jarjarchef said:

No water. I have done hot smoke only. Will try cold smoke when it gets a bit cooler out at night.

Click to expand...

For me, when it comes to cold smoke salt, peppercorn and other spices, I don't think you need to wait until the weather is cooler.  I would do it any time of day but not when you have run out.  Plan ahead.

 

ristau5741

Smoking Fanatic

Nov 14, 2013

312

70

• Oct 6, 2014

• #11

I use liquid smoke to make smoked salt, I get coarse ground sea salt, add liquid smoke. enough to make a thick paste, put on a tray, spread the paste out, and let it dry overnight. done.

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Oct 6, 2014

• #12

I tend to agree with Case. I use the cabinet side of my smoker with the salt In a pan while I smoke whatever... probably at 160*F in that side , seems to do well.