Anyone know the procedure to properly smoke salt? Thanks.
Michael
babybackjoes@aol.com
Original Post
Hi BBJ. I am pretty new to the Cookshack forum, but have done a lot smoking over the years. Here is how I've done smoked salt in the past (modified, of course, for Cookshack units):
2 oz. chunk of hickory
2 cups coarse salt (kosher or sea)
Place hickory in woodbox. Spread the salt in a thin layer in an aluminum pan and position it on the top rack of your Cookshack.
Set your smoker to 250 degrees until you see wisps of smoke coming from the vent hole. Then, turn the thermostat down to 200 degrees. Smoke the salt for approximately 20 minutes.
Remove the salt and let cool to room temperature. Store in a jar in a dark, cool place.
I have used this method (with a few procedure differences) in bullet smokers and offset cookers and it has worked very well.
Good luck!
2 oz. chunk of hickory
2 cups coarse salt (kosher or sea)
Place hickory in woodbox. Spread the salt in a thin layer in an aluminum pan and position it on the top rack of your Cookshack.
Set your smoker to 250 degrees until you see wisps of smoke coming from the vent hole. Then, turn the thermostat down to 200 degrees. Smoke the salt for approximately 20 minutes.
Remove the salt and let cool to room temperature. Store in a jar in a dark, cool place.
I have used this method (with a few procedure differences) in bullet smokers and offset cookers and it has worked very well.
Good luck!