How to Make Smoked Salts
How to Make Smoked Salts is easier than you might think!
You only need a few items: BBQ Grill, Sea Salt, Wood Smoking Chunks or Chips and a bit of time to make flavorful Smoked Salts. This video shows you how to very easily make Hickory Smoked Sea Salt in just a couple of hours!
Simple tips, tricks, and techniques to make your outdoor cooking easier!
(Closed Captioning available on this video)
Quick steps:
- Purchase 100% All Natural Sea Salt
- Set up Grill for “Indirect Grilling”
- Use Natural Briquets or even better Lump Charcoal
- Punch small holes into bottom of aluminum pie pan
- Pour enough salt to cover bottom of pie pan 3/8″ thick
- Add smoking chunks or chips to the lit charcoal
- Place salt on cool side of grill
- Set vents to manage a 325° – 350° F temperature
- Stir salt every 30 minutes
- Smoke for 2 hours, cool and store
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Video Transcript:
Presenter
How to Make Smoked Salts.
You know those delicious, flavored smoked salts that you pay a fortune for in the store, first thing you need to do is set up a grill for indirect cooking.
I prefer lump charcoal.
Then take a pipe pan, punch a bunch of holes in it.
Get yourself some all natural sea salt.
Fill the pie pan up about 3/8ths of an inch.
Add some lump charcoal.
Here, I’m using hickory chunks.
Place your grate on the grill.
Edge your pie pans to the indirect side.
Put your lid back on the barbecue.
Smoke those babies for a couple hours at about 325 to 350 degrees Fahrenheit.
Every 30 minutes or so, open it up and give the salt a stir.
We want that smoke to coat all surfaces.
After 2 hours take it off, let it cool and then pour it in some containers.
These little jars make great gifts and they’re easy to store.
Other woods work great for this.
Apple, cherry, peach, use your imagination and make some great smoked salts.
Hey, that’s it.
Thanks for watching.
This is Gary House with Cooking Everything Outdoors show.
We’ll have new tips, tricks or technique for you every Tuesday.
I’ve never tried smoked salt before. Does it really add flavor? What would you put this salt on? Anything that you would put salt on or is it better with certain foods?
Fab
Fab, they do add flavor. It’s not a strong flavor, but a more subtle hint of smokiness. It would be good as a finishing salt if you like it coarse, say for steaks. Or add it to a pot of beans, soups, stews, etc. Great gifts too!
Gary
I am definitely going to try making Smoked Salt. Never really thought about this until I saw Gary’s video.
Let me know how yours turns out Bill!
Gary