Smoked Salt

[Meatball]

Has anyone ever smoked a batch of salt to be used as a flavoring season?
Wondering what type of wood would be best used?

 

[stout]

good idea

trying it right now
just with cheap table salt 50 cents a box .. and some hickory

 

[ibbones]

I did a bunch (about two cups) a while back.  I do not remember which wood I used but I put the sale into a big coffee filter and stirred it around every 30 minutes or so.
I still have some left.  I cannot taste any smoke flavor when I use it on food but I can taste it by itself.

 

[EFGM]

I use iodized sea salt. I just used Hickory. We use it on everything when we salt.

 

[Meatball]

About how long in the smoker? Is it ok to put in with meat while its smoking or better to smoke separate?  Thanks!!

 

[EFGM]

i did mine for 1 hr. by itself.

 

[stout]

i did mine for a long time like 8 hours cause i had to go out twice.. so i set it up to run while i was out the first part of the day .. then when i got home from that i put in new wood and let it go for another 4

now to me i can't say the salt has a strong smoke flavor but after having it sit for a couple days now
i tasted it and it definitely has a different taste than normal plain salt.. but it's not so much smokey as well it has kind of a pretzel taste to it

which is fine by me i like pretzels  it will be good on stuff for sure

 

[Dockmaster]

I put table salt in coffee filters on the top rack of the smoker with meat below.  I also smoked cayenne pepper -- really good.  Oak wood.  I left the salt and cayenne in there several hours.  Pulled it out after a couple of hours and gave it a stir.

 

[jcboxlot]

+1 I like idea, will try.