Smokin salt info...

[thadoc]

I am going to try smoking some salt for a friend of mine and was wondering if anyone had any tips or tricks for doing so. I was planning on unsing kosher salt since the salt will be used for cooking purposes mostly. Should I use the kosher salt or should I use some other kind of salt? Any help would be great since I am a newb at smoking salt! Thanks.

 

[chef jeff tx]

Haven't done any myself but any smoked salts I've bought have been sea salt.

 

[triplebq]

I did mine with sea salt . Worked .


What I used
3 cups of sea salt (kosher would work)
4 cups of wood chips (soaked in water for an hour or so)
1 disposable aluminum pan

My way :
Set up smoker . Add the wood chips to the coals.
Spread the salt in a thin layer in the aluminum pan and place it on the grate away from the heat source. Smoke the salt for 2 hours at a medium heat level (300F).
Let the salt cool, and then transfer it into a jar.
Smoking salt is a smart trick !

Good Luck ( it is easy )

 

[fire it up]

I would do Kosher or Sea Salt.
stir a few times during the smoke and keep it in the area furthest from the heat source as possible.

 

[scarbelly]

I did some with one of those stovetop smokers a year or so ago. I used sea salt for mine and hickory sawdust - came out great 30 min in that confined unit was perfect

 

[meateater]

I use kosher salt in a steel bowl and give it a chef toss here and there with hickory, gonna try some with apple just because I can.

 

[thadoc]

I will be using my vertical propane smoker so, should I set the tin of salt around the middle of the smoker since that is where my most stable temps are? what temp do you usually run and for about how long to do a couple cups of salt?

 

[hoser]

I do mine in my GOSM gasser with kosher or sea salt....set it in a cookie sheet in a thin layer so it will take the smoke nicely. Usually let it go for about 90 minutes at the lowest temp where I can still generate smoke.Be sure to give it a stir every now and then.

 

[bigbaldbbq]

I always use kosher salt, I put in a cheap pan and stir it every so often till there is an even color through-out. People love it when I give it as gifts.

 

[richoso1]

I've smoked Kosher along with whole peppercorns, give it a try my friend.

 

[hell fire grill]

I cold smoked mine. Regular non-iodized table salt on this run but any salt will work. Smoked for 24 hours with apple wood. Had to get some other stuff in there to make better use of the smoke, cheese & butter.

 

[oldschoolbbq]

The flavor doesn't last but about a month or so, but worth it for the flavor. Kosher OR sae salt is good, the table stuff gets bitter (IMO)and when doing salt, spread i very thin so the smoke will geet to it; leave it in for as long as your smoke is,long overnighters are best as it takes a lot to penetrate the crystals.6 or 8 hrs. at least, then use in 6 months or less.

 

[thadoc]

Thanks everyone for all the great info!!! I knew I could count on you all! I will be using my vertical propane smoker and the smoke daddy, should I keep the temp as low as possible or should I crank it up to a hotter temp like 250-300 degrees? What is the difference if I use high heat or low heat? I am going to use hickory so I assume it will have a strong smoke flavor, thinkin 10 to 12 hours is enough!?