Smoked Salt Recipe

How to make it

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• Set up the grill for indirect grilling (putting all your hot coals to one side and leaving a cool side to work from). Toss the wood chips on the coals. Spread the salt in a thin layer in an aluminum foil pie pan and place it on the grate away from the fire. Cover the grill and adjust the vent holes to medium heat (350F deg.).
• Smoke the salt for 1 hour. Cool the salt to room temperature, then move it to a jar and cover.
• HERE'S THOSE OTHER SMOKING METHODS
• Stovetop Smoker Method: Place the sawdust in the bottom of the smoker. Spread the salt in a thin layer in an aluminum foil pie pan and place it in the top of the smoker. Place the smoker over high heat. When you start to see wisps of smoke, reduce the heat to medium, tightly cover the smoker, and smoke the salt for 20 minutes. Cool the salt to room terperature, then transfer it to a jar, cover, and store away from heat and light.
• Wok Method: Line the bottom of the wok with aluminum foil (a 6 inch square will do) and place the sawdust on top. Set a round wire cake rack in the wok. Spread the salt in a thin layer in an aluminum foil pie pan and place on the wire rack. Place the wok over igh heat. When you start to see wisps of smoke, reduce the salt for 20 minutes. Cool the salt to room temperature, then transfer it to a jar, cover, and store away from heat and light.
• Gas Grill Method: Preheat the grill to medium. PLace the wood chips in the smoker box and preheat until you see smoke. Spread the salt in a thin layer in an aluminum foil pan and place it on the grate away from the fire. Cover the grill ans smoke the salt for 1 hour. Cool the salt to room temperature, then transfer it to a jar, cover, and store away.