Learn how to make smoked salt at home with this easy guide, including how to use it to add smoky flavor to any dish. Whether you sprinkle it on grilled ribeye steaks, potato salad, or popcorn, it adds a flavor that regular salt just can't deliver!
Smoked salt is one of those ingredients that makes people say, "Whoa, what's that flavor?" It's earthy, smoky, and can instantly transform even the simplest dish into something gourmet. The best part? You don't need to buy expensive jars at specialty shops ever again; you can easily make it at home with just salt, pellets, and a smoking tube!
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🔥 What is Smoked Salt?
Smoked salt is simply salt that has been smoked for an extended time, until it absorbs that irresistible smoky aroma and flavor. Unlike liquid smoke, which can taste artificial, smoked salt has a natural depth that enhances food without overwhelming it.
😍 Why You'll Love This Recipe
- Cold-smoked salt is easy to prepare and doesn't require expensive equipment.
- You don't even need a smoker to prepare it, just a smoker tube and a grill.
- You can make it at a fraction of the cost of purchasing it.
- You can customize the flavor based on the flavor of pellets you use.
🔖 Ingredients & Substitutions
🧂 The Best Salt for Smoking
Not all salt is created equal when it comes to smoking. Here are some good options:
- Kosher Salt: The large crystals hold smoke flavor beautifully.
- Flaky Sea Salt (like Maldon): Light, delicate flakes that are amazing as a finishing salt.
- Coarse Sea Salt: Smoked coarse salt can be ground for everyday use.
- Himalayan Salt: Not my first option, but it does add a hint of mineral flavor along with the smokiness.
🪵 The best Wood for Smoking Salt
Your wood choice makes all the difference!
- Apple, Pecan, & Cherry: These woods are mild and slightly sweet.
- Hickory: Strong, bold flavor (great for meats).
- Mesquite: Intense, earthy smoke, best in small doses.
🔪 Helpful Tools
You only need a few items to cold-smoke salt, and they won't break the bank, assuming you already have a smoker or a grill!
🔥 How to Cold Smoke Salt
Step 1: Fill smoker tube with pellets and light with a butane torch or a lighter. Place the tube on the grate of your grill or smoker. Pour salt in a thin, even layer in a shallow pan, then set it next to the smoker tube and close the lid. Keep the temperature inside the grill below 80°F.
Pro Tip: If using a grill, make sure to seal any openings in the lid to prevent the smoke from billowing out.
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Step 2: Cold smoke the salt for a minimum of 6 hours, stirring hourly to ensure even exposure. For a more robust flavor, smoke longer, up to 12 or more hours.
Pro Tip: After lighting the pellets, confirm they produce a steady stream of smoke before walking away. If not lit properly, the flame may go out and delay the smoking process.
Hot Smoking Salt
If you have a smoker, you can skip the smoking tube and use your smoker instead. To do so, set your smoker's temperature between 200°F-225°F. Choose super smoke for intense flavor. Place a tray filled with a thin layer of kosher salt or flake salt on the grill and smoke for a minimum of 1 hour, or until the desired flavor is achieved.
🫙 How to Store Smoked Salt
Remove salt from the smoker, cool completely, then transfer to an airtight container. I prefer storing it in this beautiful salt cellar. Smoked salt will last indefinitely when stored in a cool, dry spot.
🥩 How to use smoked salt
Once you've made your batch of cold-smoked salt, the possibilities are endless! Sprinkle it over grilled ribeyes, blackstone smash burgers, smoked chicken thighs, smoked pork butt, or seafood to enhance their natural flavors with a smoky kick.
Add a hint of smokiness to roasted rainbow carrots, other roasted veggies, or crispy air-fried potato wedges. Smoked salt also shines at breakfast. Try it on cheesy scrambled eggs or omelets for a subtle campfire vibe. Beyond savory dishes, it's a fun twist for cocktails. Rim a tamarind margarita or a spicy Bloody Mary glass with smoked salt for an intriguing touch.
Even snacks get an upgrade: For a gourmet touch, toss it over warm buttered popcorn or add a pinch to spicy roasted almonds or frizzled onions. You can also mix it into spice rubs or your carne asada marinade to layer smoky complexity. Finally, mix season your roasted tomato pepper soup or sprinkle it on desserts, especially cookies!
If you don't like using coarse salt to season your food, I'm right there with you! A few whirls in a spice grinder and you can achieve the desired grain texture!
🤷🏻♀️ FAQs
Salt can be smoked for as little as 4 hours and up to 24 hours, depending on how strong you want the flavor to be. Test at the 4-hour mark, then stop smoking it when the desired flavor is achieved.
What isn't smoked salt good for? Stir it into potato salad, season your burgers with it, season mixed nuts, or add some intrigue to your cocktails!
👩🏼🍳 Pro Tips
- Avoid iodized table salt; it's too fine and won't smoke evenly.
- Spread the salt into a thin layer. If piled up, it won't smoke evenly.
- Try different flavors of wood to see which is your favorite!
- Make a few jars at once; it makes a great gift!
- Store in an airtight container to retain freshness.
🍗 More Smoker Recipes
If you enjoy this smoked salt recipe, you may want to try the following recipes.
📖 Recipe
How to Make Smoked Salt
Ingredients
Equipment
Method
- Fill smoker tube with pellets and light with a butane torch or a lighter. Place the tube on the grate of your grill or smoker. Pour salt in a thin, even layer in a shallow pan, then set it next to the smoker tube and close the lid. Keep the temperature inside the grill below 80°F.
- Cold smoke the salt for a minimum of 6 hours, stirring hourly to ensure even exposure. For a more robust flavor, smoke longer, 12+ hours.
- Set your smoker's temperature between 200°F-225°F. Choose super smoke for intense flavor. Place a tray filled with a thin layer of kosher salt or flake salt on the grill and smoke for a minimum of 1 hour, or until the desired flavor is achieved.
Nutrition
Notes
- If using a grill, make sure to seal any openings in the lid to prevent the smoke from billowing out.
- After lighting the pellets, confirm they produce a steady stream of smoke before walking away. If not lit properly, the flame may go out and delay the smoking process.
- Avoid iodized table salt; it's too fine and won't smoke evenly.
- Spread the salt into a thin layer. If piled up, it won't smoke evenly.
- Try different flavors of wood to see which is your favorite!
- Make a few jars at once; it makes a great gift!
- Store in an airtight container to retain freshness.
Hilda Sterner says
We hope you try this recipe, then come back and leave a review to let us know what you think!