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Smoking some salt, I'm getting low!

post #1 of 16
Thread Starter 
Tonight when I salted a portion of my jerky with my smoked salt, I realized I was getting low.

So, I asked the bride if I had any full boxes of kosher salt, and she opened the bottom doors to the pantry and pointed me towards 4 boxes. I took one, kissed her on the forehead, and headed outside.

I have a stainless strainer and a stainless spatter cover that I use for salt when smoking. I covered the spatter cover, and then filled the strainer... Filled both 18" Amazen smoke tubes with hickory pellets, and lit them off.

I have a LOT of smoke rolling! I'll stir the salt every 2 hours or so until bedtime and then let the smoke do it's thing. In the morning, before work, I'll reload both tubes, light them, and leave them alone...





In the past, I've been asked about the salt on the grates, like you'll see in the pics, that's the fines that are falling out, I want the larger pieces to get the smoke, the fines, in my opinion, are sacrificial...
post #2 of 16

I want to smoke some salt sometime - I haven't tried it yet.

 

Re the amazen tubes - you do blow out the flame don't you?  I'm assuming you just took pictures when you are getting the tubes going and after you get a good cherry, you blow them out and let them smolder.

post #3 of 16
Thread Starter 
Quote:
Originally Posted by westby View Post

I want to smoke some salt sometime - I haven't tried it yet.

Re the amazen tubes - you do blow out the flame don't you?  I'm assuming you just took pictures when you are getting the tubes going and after you get a good cherry, you blow them out and let them smolder.

Yep, blew them out right after taking the pictures. I thought it looked cool in the dark with them both burning. biggrin.gif

I was wondering if anyone would ask about that. biggrin.gif

Had some good color after the first run. 2nd smoke rolling now.


I highly recommend smoking salt. It's easy to do, just takes a while. I love to use it in place of regular salt whenever I can. It also makes for some good Christmas presents to folks. Cheap too!
post #4 of 16

That looks interesting. Seems you would need a pretty fine strainer to keep the salt from falling through it.

post #5 of 16
Thread Starter 
Quote:
Originally Posted by chewmeister View Post

That looks interesting. Seems you would need a pretty fine strainer to keep the salt from falling through it.

I use spatter guards and a fine wire mesh strainer for my salt. The kosher salt holds pretty well in the strainer and no issues on the spatter guard. Some will fall through, but not enough to worry over.
post #6 of 16

When I do my salt I double up heavy duty paper plates and pour the salt on them and depending on what all is in the smoker there usually is room for at least one plate full. I then go out every few hours (as said above) and stir it up. then just store it in a mason jar. you can get a good half of a box on a plate with no problems and then you do not loose any of the fines.

 

if you want the fines , when done I then will take some and sift it thru a fine screen and that goes into a shaker and sits on the counter with the non smoked fine salt so I now have a choice. smoked salt on a salad is not a bad thing , if you have to have salad a lot :biggrin:

 

Keep On Smokin,

 

Tom

post #7 of 16
Quote:
Originally Posted by CrankyBuzzard View Post


I use spatter guards and a fine wire mesh strainer for my salt. The kosher salt holds pretty well in the strainer and no issues on the spatter guard. Some will fall through, but not enough to worry over.


Good to know.

post #8 of 16

CB looks great nice job,,, I read somewhere  if you run you smoker at about 120 and smoke salt it will take on even more color,,,(only one ampts) going,,,, I am going to try this soon 

 

found it ,,,,, great experiment 

 

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

 

wrong on temp sorry 

 

DS

post #9 of 16

Looks like you got it all figured out CB.......

 

Good job.

post #10 of 16

I like the spatter guard  pretty neat,   I usually just spread it out in a pan, but I like your method better

 

Gary

post #11 of 16
Thread Starter 
Quote:
Originally Posted by gary s View Post

I like the spatter guard  pretty neat,   I usually just spread it out in a pan, but I like your method better

Gary

Much easier to stir around in the pan Gary. When I stir, I have to dump the spatter guard and the sieve into a big stainless bowl, stir, and then put it back on the guard and in the sieve.

This stuff is like Frank's Hot Sauce, I put this $#1t on everything! sausage.gif
post #12 of 16

I love Frank's  it's good on anything

 

Gary

post #13 of 16
Quote:
Originally Posted by gary s View Post
 

I like the spatter guard  pretty neat,   I usually just spread it out in a pan, but I like your method better

 

Gary


How about spatter guard over pan and you would not lose the fines just a thought

post #14 of 16
What salt do you smoke?
post #15 of 16
Thread Starter 
Kosher salt this time.
post #16 of 16
Thanks. I have a bunch of kosher
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