After smoking peppercorns, the next thing I tried was salt. Smoked sea salt adds a subtle, savory smokiness to many dishes. When your smoker is already running for larger cuts—pork butt, brisket, or ribs—you often have extra space and unused smoke. Instead of wasting it, spread coarse salt in a shallow pan and place it in the smoker until it darkens slightly and takes on that smoky aroma.
Easy and Well Worth the Effort
I like to combine Himalayan pink salt with coarse sea salt. The different textures and colors create an attractive finished mix, and the flavor balance is excellent. I store smoked salt in an airtight container near my prep area for easy access. I also keep plain salt close by for recipes where I don’t want any smokiness.
You can smoke peppercorns at the same time as the salt if you like—just spread them in another pan and let the smoke do its work.
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Smoked Sea Salt
Equipment
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Shallow disposable aluminum pan
Ingredients
- 1 cup coarse sea salt (or a mix of coarse sea salt and Himalayan pink salt)
Instructions
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Preheat your smoker to about 250°F (121°C). Use a good amount of smoking wood so the smoke flavor is pronounced. If your smoker includes a water pan, skip adding water—dry smoking helps the salt absorb the smoke faster.
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Spread the salt evenly in a shallow 9″ x 5″ pan and place it in the smoker where it will receive consistent smoke.
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Smoke the salt for 4–6 hours, or until it darkens slightly and takes on a smoky aroma. Stir or shake the pan occasionally if you want more even exposure.
Notes
Nutrition
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Sodium: 113173mg
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Potassium: 23mg
Nutritional values are approximate.