Dan -- Try this link and scroll to the top, read the posts. Sounds rather simple. Also, I know "smoked salt" has been discussed before. In the "Open Forum," try the search function. You'll get several hits.
Thanks Tom I was going to try it last night but got home a realized I was out of cheese cloth so I just made a pan out of aluminum foil and covered it in a thin layer of kosher salt. Not good results though went with 1 good chunk for 3 hours at 200 but the salt was still solid white so put in another piece and went overnight still solid white this morning after total of 12 hours put 2 more chunks in and upped the heat to 225 and will check again at noon.I also put a hole in the middle of the pan to see if that will help smoke distribution.
Just saw your post wheelz thanks I did a search yesterday and found allot of info but everyone seems to be using the aluminum pan setup and having good results with nice amber colored salt after just a few hours I don't know what went wrong with mine but i think i will try the cheese cloth or a screen next time to see if that helps to permeate the salt with smoke.
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