½ C Coarse Sea Salt
½ C Himalayan Pink Salt
Heat up your smoker to 250 F. Use a good portion of wood. You want a generous amount of smoke to flavor salt.
Spread salt out in a pan or splatter guard and place onto the smoker.
Smoke for 4-6 hours or until the salt is darker in color.
- 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.