Some good recipes.

DIY Smoked Salt

Source: From the test labs of SomethingEdible.com

Servings: This prep here for a Kamado-style grill (Big Green Egg, Big Steel Keg and the like) and makes just under a pound of salt.

Prep Time: 10 minutes

Cook Time: 24 hours

Ingredients:

Kamado-style barbeque grill (Others will work too; you'll figure it out.)

2 lbs lump charcoal

2 lbs smoke wood chunks (Pick your fav; hickory, apple and mesquite all work great.)

metal splatter guard for a 12 inch skillet (Buy 'em cheap; you're gonna thrash it.)

hacksaw It's in the cupboard next to the corn flakes. (right?)

1 lb Kosher salt (Or, coarse sea salt; your call.)

Instructions:

Cut the handle off the splatter guard with the hacksaw. Prep your cooker with a pound each of charcoal topped with your smoke wood chunks. pour the salt evenly on the splatter guard and place on the grill. Smoke at no higher than 225F for 12 hours, gently stirring the salt every two hours. After the first 12 hour cycle, clear out the ash and add the additional charcoal and wood to repeat the 12 hour cycle again, making sure to stir that salt every 2 hours. After the 24 hours of smoke have elapsed and the salt cools, remove your smoky seasoned goodness to an air-tight container until you're ready to either use it or gift it.

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