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How to Make BBQ Smoked Salt
While you can pay a lot for a premade smoked salt – making your own is easy and cheap and definitely produces a better quality smoked salt.
Why would you want smoked salt anyway?
Smoked salts will keep their smoky aromas for ages when stored tightly sealed, enabling you to add the great taste of real smoky BBQ to pretty much anything, without having to go through all the time and trouble of actually lighting the cue for those busy after work suppers.
Use smoked salt in dry rubs or sprinkled on the top of finished meats and vegetables.
How to Make Your Own Smoked Salt
Really, smoking salt is pretty much just like BBQ’n anything else (which means that you easily add a tray of salt to your cue the next time you do up a batch of ribs!).
If you have a BBQ smoker, you don’t need me to tell you how to use it, so the instructions as follows are for a gas grill.
- Any wood that works well for BBQ works well for smoked salt (I like hickory). Soak your wood chips for about half an hour prior to use.
- Preheat your gas grill to 250, lighting the burners on one side of the grill only.
- When the BBQ has heated, place some coarse sea salt or coarse kosher salt the salt in an aluminum pie plate (cheap disposable kind works great) and poke a few holes in the bottom of it to maximize smoke penetration. Add the salt tray to a rack slightly to the side of the lit burner. (The salt won’t burn…but the pie pan sort of can if engulfed in flames form the wood chips.)
- Grab a good handful of the soaked woodchips and wrap them up in some aluminum foil. Pierce the foil a few times and then add this packet to the lower part of the grill, directly over the heat – it should start smoking within a couple of minutes.
- Smoke the salt for about an hour and then store tightly covered to preserve your smoky flavoring for months (a sealed mason jar works well.) You will likely have to use 2 packets of wood chips in foil to get an hour’s worth of smoke.
Smoked Salt Video Demo
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