Smoked Salt

Posted by Sarah Lloyd on


  • ½ C Coarse Sea Salt

  • ½ C Himalayan Pink Salt


  1. Heat up your smoker to 250 F. Use a good portion of wood. You want a generous amount of smoke to flavor salt.

  2. Spread salt out in a pan or splatter guard and place onto the smoker.

  3. Smoke for 4-6 hours or until the salt is darker in color.

  4. Allow the salt to cool and transfer to a container for easy storage.


  • If your smoker has a water pan, do not add water to the pan.
  • You can smoke salt in addition to meats when your smoker is going to be already fired up.
  • Choose whatever wood you would like to flavor your smoke with.  Common wood profiles for salt are: alder, applewood, hickory, mesquite, and oak.

← Older Post Newer Post →

Leave a comment