Here's How You Can Make Your Own Smoked Salt of the Flavor You Like

How to Make Your Own Smoked Salt
Whether you're a home cook or an ardent foodie, your kitchen should always be stocked with smoked salt. But, for whatever reasons it is not so, let Tastessence give you crisp and clear instructions on how to make your own smoked salt in a few simple steps.
Tastessence Staff
Last Updated: Mar 26, 2018
Want to make your food taste extraordinary?
Replace the regular iodized fine salt with pure coarse and/or sea salt to get more exotic flavors in your cooking. Place a small bowl near your stovetop, and sprinkle a pinch of salt to help you consume less sodium as well.
Naturally-smoked salt is prepared when Kosher salt, or any other type of coarse sea salt, is cold smoked over wood fires. Available in a variety of colors, light gray to dark brown, smoked salt is a popular and flavorful culinary alternative to regular table salt. It helps give all types of food an intense smokey aroma and flavor, and transform your dishes.

Although there are many brands that provide different types of smoked salt, prepared with different types of wood chunks, we thought that it is best to prepare it at home. This is an inexpensive option where you get to control and/or modify the flavors yourself.
Homemade Smoked Salt
It goes without saying that you need to have a good smoker for the recipe to work, and the flavors to get incorporated properly. Plus, with a variety of brands out there, it is safe to say that not every smoker will work in the same manner or provide similar results. From temperature settings to the amount of time required to get the flavors going, it may take a few times before you can figure out both these factors in your appliance.

Keeping this information in mind, we will be giving you a more generalized direction of preparing your own smoked salt at home. Gather the necessary ingredients and tools required for the recipe, and let's get started.
Ingredients Smoked Salt
Prep time - 10 min
Cook time - 12 to 24 hr

Ingredients
  • Lump charcoal, 2 lb.
  • Mesquite wood chips/chunks, 2 lb.
  • Coarse sea salt, 1 lb.
  • Barbecue grill
  • Splatter screen guard
Important tips before we begin
  1. You don't require a fancy barbecue grill for this recipe. As long as you have a smoker that has the ability to smoke meat, poultry, seafood, etc., it can be easily used to smoke salt.
  2. Instead of smoking salt for a few hours, increase the time to 24 hours―2 sessions of 12 hours each―for best results.
  3. Start smoking below 100°F temperature for the first batch, this is called cold smoking rather than barbecuing, and then increase the temperature depending on the aroma and flavor of the salt.
  4. As we all have specific preferences of flavors in food―palate―you may have to try a few different methods for smoking.
  5. Use coarse salt instead of fine table salt for the flavor and aroma to spread evenly.
  6. You can choose to use hickory, alder wood, oak, apple wood, and mesquite wood chunks or chips as is, or soak it before adding it in the grill. Again, this will require you to try a combination of methods (temperature + wood chunks/chips + type of salt).
  7. Depending on your preference, you can use either lump charcoal or briquettes.
  8. Don't smoke salt with other food items as it will take in the flavor of whatever you have placed next to it.
  9. And finally, once the smoked salt is ready, let it cool down in the barbecue grill completely and then store it in an airtight container.
Directions
First of all, cut the splatter screen guard's handle off as it might poke out of the grill and let the smoke out. Depending on the size of your smoker/grill, get the fire started by removing the grill grate and adding appropriate amounts of charcoal and wood chunks/chips at the bottom. Meanwhile, we will wrap heavy-duty aluminum foil outside the grill grate, leaving enough room in the middle for the splatter screen guard. Sprinkle sea salt evenly over the splatter screen guard. Once ready, place the grill grate back in place along with the screen guard. Cover the smoker/grill properly and smoke the salt for 12 hours, stirring it every 2 hours or so. Use a thermometer to keep the temperature below 100°F.

After the first session is complete, you can let the salt cool down and then remove the ash from the smoker/grill. The second day, refill the smoker with additional charcoal and wood chunks/chips. Start the second 12-hour session and make sure to stir the salt every 2 hours or so. Once you feel that the salt crystals will soon reach the desired smokey flavor and aroma, stop adding any more charcoal and wood chunks in to let the fire subside on its own. Let the smoker cool down properly, about an hour or so, and then remove your smoked salt and store it in an airtight mason jar.
Smoked Salt
And, this is what you get!
As we mentioned earlier, try different ways of preparing smoked salt in order to get the flavors in as per your liking. Right from using smoke wood, smoke wood with a bowl of water next to the salt, to water-soaked smoke wood; all these variations will give you distinct flavors to the sea salt. You can compare the intensity of each of these methods provided, and pick the one you feel satisfied with.