Did you know that you can make your own homemade Smoked Salt? It is a DIY project that is perfect for anyone with an outdoor grill or smoker, and a love of smoky salty goodness!
The type of wood used to create the smoke will affect the flavor of the smoked salt, with common choices including hickory, mesquite, and oak. In addition to its distinctive flavor, smoked salt also has a long shelf life, making it a convenient ingredient to have on hand in the kitchen. It can be used as a seasoning for meats, vegetables, and even cocktails, providing a smoky depth of flavor.
In this blog post, I wanted to go over the steps to make your own smoked salt and some tips to help you get the best results.
What Is Smoked Salt?
Smoked salt is a type of salt that has been infused with smoke flavor. It is typically made by exposing salt to wood smoke for an extended period of time, resulting in a unique and aromatic seasoning that adds depth and complexity to a wide range of dishes.
- Smoked salt is sea salt, kosher salt or Himalayan salt that has been infused with smoke flavor.
- The process of making smoked salt involves exposing the salt to wood smoke for an extended period of time, usually several hours or more.
- The type of wood used to create the smoke will affect the flavor of the smoked salt. Common woods used include hickory, mesquite, and oak but fruit woods are sometimes used for a ‘sweeter’ result.
Tools And Materials Needed To Make Homemade Smoked Salt
To make your own smoked salt at home, you’ll need a few basic tools and materials. Here’s a list of what you need to get started:
- Sea salt, kosher salt or Himalayan salt
- Wood chips or chunks (choose a wood that has a flavor you like, or follow this wood flavor guide Types Of Wood Used To Smoke Salt And Their Flavor Profiles)
- A outdoor grill or smoker grill
- A metal tray or pie tin. If you use a disposable aluminum pie tin, you can punch a bunch of tiny holes in the bottom that are smaller in size than the salt grains you are using. This can reduce the processing time and improve the smoke distribution in the salt. If you have a very fine meshed cooking screen, it is another option.
- A container with a tight-fitting lid, such as a mason jar or food-grade plastic container
Instructions for Outdoor Grills
- Start some slow burning charcoal in one half of the bottom of the grill.
- Place the wood chips over the charcoal. Soaking the wood chips can help with developing smoke and giving a longer burn time. If the chips are burning too quickly, you can also try placing them around the edge of the charcoal. You want to create conditions of low heat and heavy smoke.
- Spread a thin layer of salt onto the metal tray or pie tin – about 1/4 inch deep is optimal.
- Place the tray on the upper part of the grill on the side of the grill – you want the heating to be indirect.
- Close the lid on the grill.
- Stir the salt about every half hour. You should start to see the salt taking on a beige to brown color as it absorbs the smoke. Smoking takes at least a couple hours and some people who want very smoky salt will go for 12 hours or more. The exact smoking time will depend on the type of wood used and the desired level of smokiness. You may need to add a few more wood chips if you are not developing smoke.
- Once the salt is finished smoking, remove it from the grill and let it cool completely.
- Store the smoked salt in an airtight container until ready to use.
Adjustments for a Gas Grill: Turn the burners on one half of the grill on a low setting, about 325 to 350 degrees is good. Place your wood chips in a tray or grilling screen and position them over the heated side of the grill. Place your salt over the unheated side of the grill.
Adjustments for a Smoker: I don’t have a smoker to give you the exact changes, but you want to 1) create smoke and 2) maintain a low temperature. Some people site temperature settings as low as 80 degrees Fahrenheit.
Tips And Tricks
Smoking salt can be an enjoyable experience, with room for some experimentation. Here are some tips and tricks to improve the fun:
- Experiment with different types of wood to find the flavor(s) you like best. For ideas, see Types Of Wood Used To Smoke Salt And Their Flavor Profiles.
- Start with a smaller batch of salt to test the smoking time and flavor.
- Some people report success with lightly misting their salt trays with a little water after each stirring.
- Try different types of salt. Ultra-flaky Maldon salt will smoke in a different way than more dense Himilayan salt will. For a deep dive on types of salt, see our article Worth It’s Salt: 20 Different Types of Salt.
- You can also add other herbs or spices to the salt before smoking for added flavor. If using herbs (which are flammable at fairly low temperatures), be very careful to keep your grill/smoker temperature as low as possible. Spices tend to be a little more tolerant of heat, but they will also burn if your internal grill temperature is too high. For more about the definitions of what makes a salt, a spice and a herb, see Is Salt A Spice: Putting A Label On Salt.
DIY Smoked Salt Tools & Supplies
Here are some things you might need or want if you’re thinking about getting into making homemade smoked salt.
This metal grilling basket was designed to hold veggies while grilling to keep bits out of the fire. While the holes in the bottom are too big to hold most salt, this makes a great container for holding wood chips while smoking your salt. This is especially nice in gas grills, or when trying to keep the wood chips from burning up too fast.
Metal mesh screens are a step up from using a metal pie plate to hold your salt – note that this works for coarsely ground salt:
These metal screens were designed to place over skillets to keep the oil from spattering, but they make great salt smoking screens. The mesh is fine enough for coarsely ground salt and allows the smoke to rise up from underneath the salt. This link takes you to a package of three different sizes.
Wood chips, at least the more common types are available at hardware stores and even at the grocery store. The prices I’ve seen have ranged all over the place, so I thought I would start with a small variety package of wood chips that seemed economically priced:
This is a nice starter package of Wood Chips for smoking because you get 4 varieties: Apple & Cherry (for those sweeter more fruity flavors) and Hickory & Mesquite (for those more smoky and BBQ evocative flavors). Each package contains 180 cubic inches of chips (which weighs about a pound and a half).
Can You Smoke Salt Indoors?
I suppose you could, but how good is your indoor ventilation? Is your family going to be happy with the house smelling like smoke for a while? You’ll probably set off the smoke detectors … I personally would skip this. If you don’t have a grill or a smoker, maybe you have a friend who does. Propose a get together for a salt smoking party instead of stinking up your home.
Can I Add Other Herbs Or Spices To The Salt Before Smoking?
You can definitely add other herbs or spices to the salt before smoking to create custom flavored smoked salts. This is a great way to add even more depth and complexity to your smoked salt, and can be a fun and creative way to experiment with different flavor combinations.
Simply mix the herbs or spices directly into the salt before smoking it. When using herbs, you can use the dried variety, but if you use fresh herbs you will tend to get a brighter/fresher result. When using fresh herbs such as rosemary, thyme, or oregano, be sure to remove all sticks/stems and chop the remaining leaves as finely as the salt grains you are using. Trying to remove smoked/charred sticks from the salt later is not fun.
Experiment and taste as you go to find the perfect balance of flavors for your homemade smoked salt.
What Are Some Creative Ways To Use Homemade Smoked Salt In Cooking?
Homemade smoked salt is a versatile ingredient that can be used in a wide range of dishes to add unique smokiness to the flavor. Here are a few creative ways to use smoked salt in cooking:
- Use it as a seasoning for grilled meats, such as steaks, burgers, or chicken. The smoky flavor of the salt will complement the grilled flavors of the meat, and add an extra layer of depth to the overall flavor profile.
- Sprinkle it over roasted vegetables, such as potatoes, carrots, or brussels sprouts. The smoky flavor of the salt will complement the natural sweetness of the vegetables and add a unique twist to your usual roasted vegetable routine.
- Mix it into marinades or rubs for meats. The smoky flavor of the salt can add a flavorful kick to your marinades and rubs, and help to create a delicious and aromatic crust on the outside of the meat.
- Use it as a finishing touch for soups, stews, and chilis. A sprinkle of smoked salt can add a depth of flavor to these hearty dishes, and provide a smoky contrast to the richness of the broth.
- Full credit to this Wiki entry for Smoked Salt, that smoked salt can make a good substitute for bacon crumbles on a salad or other veggie dish! Even vegetarians can enjoy this combination.
- Experiment with using it in cocktails. Smoked salt can add a unique and flavorful twist to cocktails, and can be used as a rimming salt or mixed into the drink itself. Try it in a smoky margarita or a grilled fruit cocktail for a unique twist on classic flavors. For more on interesting salted cocktail rims, be sure to see our article Rimming With Flair: 15 Salt Rim Mixes for the Perfect Cocktail.
Overall, the possibilities for using homemade smoked salt in cooking are endless. Get creative and see how this flavorful ingredient can elevate your dishes. Don’t underestimate the value of making your own DIY smoked salt and then packaging it up in small containers to use for holiday gifts or a thank-you offering when you are invited for a meal at someone’s home.
How Long Does Homemade Smoked Salt Last?
When stored in an airtight container in a cool, dry place, homemade smoked salt can last for several months or even up to a year. However, the flavor of the smoked salt may begin to fade over time, so it’s best to use it within a few months for the best flavor.
Smoked salt will generally have a longer shelf life than other types of homemade seasonings, as the smoking process helps to preserve the salt. Salt really doesn’t expire or ‘go bad’ – but for more about that topic, you can go to The Truth About Himalayan Salt Expiration: What You Need to Know.
To extend the shelf life of your smoked salt, it’s important to store it properly. Be sure to use a clean, dry container with a tight-fitting lid, and keep it in a cool, dry place. Avoid storing the salt in damp or humid conditions, as this can cause the salt to clump and spoil more quickly. If you live in an area with sustained humid conditions, you may want to keep a packet of Desiccant in your salt storage container to keep it drier.
If you’re not sure if your smoked salt is still good to use, you can test it by rubbing a small amount between your fingers. If it has a strong, smoky aroma and flavor, it’s likely still good to use. If it has a weak aroma or no flavor at all, it’s probably time to discard it and make a fresh batch.
Final Thoughts
Making your own smoked salt at home is a simple and rewarding process that allows you to customize the flavor to your liking. Be sure to also see our article on the cost of buying your salt already smoked as a comparison to the DIY process: The Economics Of Smoked Salt: Is It Worth The Price?
Whether you’re using it to add a smoky twist to your favorite dishes or as a finishing touch on roasted vegetables, smoked salt is a versatile ingredient that can elevate your cooking. Give it a try and see for yourself how easy and delicious it is to make your own smoked salt at home.
