salt

[swamp smoker]

had an idea..
Has anyone tried smoking salt??? I would love to have some hickory,cherry,maple smoke flavored salt to put on all kinds of stuff. I think it could definitley be the it factor at a family gathering or maybe even a comp.

[StPeteBBQ]

Smoked salt is good. I like alderwood if you can find some. I usually use the large sea salt crystals, but coarse kosher is good to.

[Dave C.]

So how do you do this??? Do you put the salt on a screen (what kind & where do you get one?) or just spread it in a shallow pan? What temps do you go for & for how long?
Yeah, I know, I'm a PITA but someone has to do it :D

[StPeteBBQ]

spread the salt on a shallow pan, or "make" a pan out of a double wrapped sheet of foil.

Smoke for a couple of hours at temps hot enough to render smoke, but not hot enough to cause burning. 225 is great.

Just make sure the smoke can get to the smoke evenly.

[Dave C.]

So, would cold smoking (less than 150*) work? I may do some cheese this weekend before the big load goes on. Or should I go with the higher temps?

[StPeteBBQ]

Cold smoking... I don't know. Don't know why not though... give it a try and let us know.

[wnkt]

Cold smoking should be fine...youre not trying to cook the salt....I saw a episode of Dirty Jobs that he was making sea salt.....they evaporated the water out and they then smoked it for like 24 hours. They guy had to dry it out more so he used higher heat. I think all you really need to do is make sure you stir it around so all the salt can get some smoke.
I tried it once but didnt notice any difference, maybe I didnt smoke it long enough....it did pick up some light brown color though.

[karstdiver]

Here is a link and pictures about "finishing salts from different woods":
http://www.chilefire.com/posting-detail.asp?Post_ID=82&Recipe_ID=

[swamp smoker]

Thanks Karstdiver

Interesting read all in the interest of eating better

[karstdiver]

Be sure to post your method and results.