How to Make Smoked Salt

I've smoked a lot of different things in my life but salt has never been on of them, in-tell a few days back. I'd see smoked salt in stores and in recipes and always was thinking how hard could it be. Found out its not hard at all. 

Making Smoked Salt:

1. Start with sea salt or your favorite coarse salt in a shallow pan or tinfoil.
2. Pre-soak hickory wood chips (you can us any flavor you want) wait 45 minutes
3. Start up your smoker or barbecue. If using a barbecue set it up for indirect grilling.
4. Put your salt in the smoker or barbecue.
5. Add the wood chips.
6. Close the door or cover with lid.
7. Once the smoke starts coming out the vents close the top ones to almost closed off, allowing the heat to continue to burn the wood chips and letting the smoke flow around the salt.
8. When the smoke has stopped,remove the salt and let it get to room temperature.
9. Put the salt into mason jars or any container that is air tight and store in a dark cool place for future use.

It's that simple. You can pick up a 5lb bag of salt for next to nothing. Turn those 5lbs into any flavor of salt you like. Try using different wood chunks, chips and make a few flavors. You can use this salt that same way you use plain salt. The flavor is not overwhelming and adds a nice smoky essence to anything.