How to Make Smoked Salt

5 from 1 vote

Learn how to make cold-smoked salt at home with this easy guide, including the best way to use it to add smoky flavor to any dish.

Smoking Time8

Total Time8

Course: Condiments

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: Servings

Calories: 0kcal

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.

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.