Smoking salt question..

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whitegardens

Smoke Blower
Original poster
Dec 7, 2015
82
54
Did a run at Christmas for gifts.

Used a fine granual Himalayan salt.

Smelled great in the jars, but doesn't seem to add any smoky flavor..

What wood do you use, fine or large granual, and do you hot or cold smoke.

Thanks for any input!

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Use a large grain kosher or flaked sea salt and it can handle any wood including mesquite. I've had the best luck hot smoking it but cold smoking isn't bad either.

I used a stainless steel screen and move the salt around multiple times during the run to get smoke on all the salt. Smoking it in a box is limiting.
 
Mine is actually a grease splatter cover made for a frying pan. I simply cut the handle off.. I picked it up at Bass Pro Shops. I'm sure others carry similar items.

This is a great idea! I actually have a couple of those already for cooking pasta sauces and pan frying!
 
I'm guilty of not paying enough attention to your original post.

I suspect that the box you put your salt in blocked the smoke. Frequent stirring would help get smoke on more of the salt, but then you lose smoke opening the smoker to stir.
 
I'm guilty of not paying enough attention to your original post.

I suspect that the box you put your salt in blocked the smoke. Frequent stirring would help get smoke on more of the salt, but then you lose smoke opening the smoker to stir.

Pretty much exactly what I had to do.
When I open jars of the salt, it smells good, just not imparting any smoke onto they foods I'm putting it on.

Spreading it out on a screen will hopefully get me the results I'm looking for next time.
 
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