Smoked Salt
On October 11, 2019 (Updated May 11, 2024)
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This Smoked Salt is an awesome way to infuse a variety foods with smoky flavor. Simply prep your smoker for cold smoking and smoke away! This recipe is extremely versatile and allows you to play around with different smoke flavors and intensity. You’ve gotta try it!
What is Smoked Salt?
Smoked salt is exactly what the name says it is. You take salt, put it in the smoker, and infuse the salt with amazing smoky flavor. Smoked salt can be used in a variety of recipes to add some smoke flavor to meats, sides, and more.
Smoking salt requires the use of cold smoking. To prepare your smoker or grill for cold smoking, you’ll need the assistance of a smoke tube or something similar to allow you to smoke at temperatures under 80 degrees F. For more information on cold smoking, check out my post on How to Smoke on a Gas Grill.
Best Type of Salt to Smoke
There are a few different types of salt I recommend smoking. No matter what salt you choose, make sure to select a salt that has more surface area or is a larger granule. The smoke adheres to the surface of the salt, so skip over the table salt for this one. You have to use salt with enough particles to help the smoke cling to them.
Some good salt options to smoke include coarse sea salt and Morton kosher salt (it’s a flake salt). I prefer to use a flake salt when smoking because I can see the salt well. This makes it easy for me to see how much I’m using. Flake salt also takes on smoke flavor rather well.
I’ve had some folks ask me if you can smoke Himalayan sea salt. While you can technically smoke Himalayan sea salt, it’s not my preferred option because the smoke can overwhelm the already naturally unique flavor of the salt.
Best Wood for Smoked Salt
Here’s the fun thing about smoking salt – you can use whatever wood you like! Each wood will give your salt a different flavor, so you can really play around with wood to see what different flavors you can get in your salt.
If this is your first time smoking salt, I recommend trying apple wood as apple produces a nice, mild smoke flavor. Hickory is bolder and is an equally popular flavor for smoked salt. Honestly, try whatever wood you like (or have on hand)! Cherry, mesquite, oak, they’re all great options. The sky’s the limit on this one, friends. It’s all about finding your own favorite flavor.
How to Smoke Salt
Smoking salt is quite easy. It’s also a project that you won’t likely be able to mess up.
- Prep for cold smoking. I like to use a pellet tube smoker to cold smoke as it creates a lot of smoke while keeping the temperature of my grill under 80 degrees F.
- Spread the salt. You can place your salt in either a rimmed baking pan, or you can make your own. I find it easy to make my own (and then I can toss the container when I’m done!). Grab some heavy duty aluminum foil, fold up the edges and crimp them to make a nice makeshift pan for your salt. Spread it evenly in your pan.
- Smoke! This is where the fun comes in. You can choose your own adventure and smoke the salt for however long you want. I do recommend leaving the salt in the smoke for at least 4 hours, stirring the salt every hour or so Feel free to taste as you go and leave the salt in the smoke for up to 24 hours! After 4 hours the salt will just be beginning to yellow, and it’ll have a subtle flavor. Give it 6 hours and the salt will begin to brown and the salt will have a much deeper flavor. After 12 hours, you’ll see a significant color change and your smoke will have quite the intense flavor. With 24 hours in the smoke, the salt will blow your palate away with all the smoky goodness.
- Remove and Use. Once your salt has reached your desired flavor, remove it and store in an airtight glass container (I like to use these spice bottles and give them out as gifts!).
Salt Smoke Time
Depending on how smoky you like your salt, it takes at least 4 hours to smoke salt. If you’re going for the most out-of-this world smoke flavor, then go ahead and smoke for 12-24 hours.
Smoked salt is great way to play around with smoke flavor and intensity. Plus, you can taste the salt as you go, so you can remove it from the smoker when it reaches your preferred flavor. This salt is pretty foolproof.
Smoked Salt Uses
Smoked salt has an endless supply of uses!
You can put some on a steak before grilling for an extra smoky kick. You can sprinkle it on desserts for a kiss of smoke that’s not overwhelming (think smoked chocolate chip cookie!) It’s a great way to bring smoky BBQ flavor to anything if you are cooking in the oven or stove top. Sprinkle on vegetables before oven roasting to give them a smoky flavor without having to fire up the smoker.
Try this smoked salt on some of these recipes:
Homemade Steak Seasoning
Reverse Seared Tomahawk Steak
Baked Potato on the Grill
Smoked Salt Recipe
Follow the recipe below and let’s make something delicious! I’m all about helping you make better BBQ, feed the people you love, and become a BBQ hero. If you want to see more of my recipes, tips, and behind the scenes action, follow along on my social channels. You can find me on Instagram, Facebook, and YouTube!
Smoked Salt
Ingredients
- 2 cups coarse Kosher or sea salt
Instructions
- Prepare your smoker for cold smoking. Your target temperature should be under 80 degrees F.
- Spread your salt out on a rimmed baking pan, or you can make your own pan by folding up the edges of aluminum foil.
- Place the salt in the pan on the smoker, close the lid, and smoke for at least 4 hours. I recommend stirring every hour to agitate the salt and better allow all salt to be evenly exposed to the smoke.
- Remove the salt from the smoker when it has reached your desired color and flavor. After 4 hours the salt will begin to yellow with a nice subtle smoke flavor, after 6 hours the salt will begin to brown, and after 12 hours you'll see significant color change and a more intense smoky flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m working on some spice recipes, where I want to add a smokey flavor and salt. After smoking the coarse or flakes. Could you grind the salt finer and keep the smoke flavor?
Absolutely!
I’ve seen someone else ask this question but I haven’t seen it answered, can you hot smoke salt? I also don’t have a cold smoker yet but would really like to try smoking salt. Temp and time if possible, thank you
You can. Just run your smoker at as low as a temp as you can. I still recommend cold smoking and it can be done very cheap if you already have a smoker. All you need is a pellet tube/wood chip foil pack and a big pan of ice to keep your smoker cold. Put the pan of ice under the grate the salt will be on, light the pellet tube and smoke away!
This may be a stupid question (it sounds like it in my head lol) To cold smoke the salt, do you need the smoker on? I tried this several years ago with my foil of salt in the center, a pellet tube on each side and let it go for 24 hours, stirring and refilling pellets as needed. I did not turn on the smoker, didn’t know about using a tray of ice, so didn’t. Thanks!
I tried your recipe after trying USA Seasonings smoked salts and it came out great. Thank you!!
Hey Susie,
Just wanted you to know that for Thanksgiving I used your recipes for the Double smoked Ham and the Spatched Cocked Turkey and both turned out great. Have been smoking for years but these were the best I’ve ever done, A great Big Thanks to you.
I have an electric smoker I’ve tried to smoke salt with twice. Both times the salt comes out blackish and not very tasty, instead of that nice golden colour. Any ideas as to why or what I can do? Thanks
How hot is you smoker running when trying this?
I believe it was around 300
What steps should I take if I’m doing a hot smoke (don’t have a cold smoke capability) or is it even possible?
Definitely want to smoke salt as this looks amazing! If I want to smoke the salt more than 4 hours but the tube only last 4 hours do I need another tube ready to go?
I recently started using up all the real estate when doing long smoking cooks, would there be any concerns to adding this salt pan aside a smoking pork butt or brisket?
Nope! That should work out fine!
Do you do the same thing for smoked paprika?
Have you ever tried cold smoking butter? Remember it has to be under 43 degrees to cold smoke. With the Butter being dence it will take 2 to 3 hours.Try it who knows !!
I have actually and it’s awesome!