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Trying my hand at smoked salt -- Quick Question

post #1 of 12
Thread Starter 

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!

post #2 of 12
Quote:
Originally Posted by ThatDCGuy View Post

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!


 


I would not put any water in there, unless you are looking to end up with one big clump of smokey flavored salt.
post #3 of 12
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,
post #4 of 12

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.

post #5 of 12
No water! I my opinion cold smoking pepper and salt and other spices works better, but that's just my opinion.
post #6 of 12

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.

post #7 of 12

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.

post #8 of 12
No water. I have done hot smoke only. Will try cold smoke when it gets a bit cooler out at night.
post #9 of 12
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!!
post #10 of 12
Quote:
Originally Posted by jarjarchef View Post

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

 

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.

post #11 of 12

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.

post #12 of 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.

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