How to Make Smoked Salts. You know those delicious, flavored smoked
salts that you pay a fortune for in the store, first thing you need to do is set up a grill
for indirect cooking. I prefer lump charcoal.
Then take a pipe pan, punch a bunch of holes in it.
Get yourself some all natural sea salt. Fill the pie pan up about 3/8ths of an inch.
Add some lump charcoal. Here, I’m using hickory chunks.
Place your grate on the grill. Edge your pie pans to the indirect side.
Put your lid back on the barbecue. Smoke those babies for a couple hours at about
325 to 350 degrees Fahrenheit. Every 30 minutes or so, open it up and give
the salt a stir. We want that smoke to coat all surfaces.
After 2 hours take it off, let it cool and then pour it in some containers.
These little jars make great gifts and they’re easy to store.
Other woods work great for this. Apple, cherry, peach, use your imagination
and make some great smoked salts. Hey, that’s it.
Thanks for watching. This is Gary House with Cooking Everything
Outdoors show. We’ll have new tips, tricks or technique for
you every Tuesday.