Salt is a staple ingredient in many dishes, but have you ever thought about the different types of wood that can be used to smoke salt?
Smoking salt is a process where salt is placed in a smoking chamber and exposed to smoke from burning wood chips. This infuses the salt with the flavors of the wood, creating a unique and complex taste.
What Types Of Wood Can I Use To Smoke Salt?
There are many different types of wood that can be used for smoking salt, each with its own distinct flavor profile. Here is a guide to the different types of wood used for smoking salt with a description of their flavor profiles and food pairings below:
- Alder
- Apple
- Cherry
- Oak
- Maple
- Mesquite
- Pecan
- Hickory
- Beech
- Walnut
Alder
Alder is a type of wood that is commonly used for smoking salmon, but it can also be used to smoke salt. Alder has a mild and slightly sweet flavor that pairs well with seafood and poultry.
Alder wood is also a relatively mild wood, which means that it won’t overpower the flavor of the salt. Instead, it will add a subtle sweetness and depth to the salt that complements the savory taste of the salt.
Apple
Apple wood gives a slightly sweet and fruity flavor with a hint of tartness. The sweet and slightly tart flavor of apple wood pairs well with pork, chicken, and even vegetables.
Apple is also fairly mild so none of the sweetness or tartness will be overpowering in your salt and, as a result, any foods you use it in.
Cherry
Cherry is a great choice for smoking salt for people who want their foods to have a slight sweet and fruity flavor.
The subtle sweet and almond-like flavor of cherry wood pairs well with poultry, pork, and beef, making it a versatile choice for smoking salt that will be used in a variety of dishes.
Cherry is also a relatively mild wood, which means that it won’t overpower the flavor of the salt. Instead, it will add a subtle sweetness and depth to the salt that complements the savory taste of the salt.
Oak
Oak is a great choice for smoking salt because it has a strong and bold flavor that can stand up to the taste of the salt. The smoky and robust flavors of oak wood complement the savory taste of salt, adding depth and complexity to the overall flavor of the salt.
Oak is also a very versatile wood that pairs well with a variety of meats, including beef, pork, and lamb. This makes it a good choice for smoking salt that will be used in a variety of dishes.
Maple
Maple wood is a great choice for smoking salt due to its sweet and mild flavor. The subtle sweetness of maple wood pairs well with poultry and pork, making it a good choice for smoking salt that will be used in dishes featuring these types of meats.
Mesquite
Mesquite is a great choice for smoking salt due to its strong and bold flavor. The smoky and robust flavors of mesquite wood pair well with beef and lamb.
Mesquite is a strong and bold wood, which means that it can add a lot of flavor to the salt. However, it is important to use mesquite in moderation as it can easily overpower the flavor of the salt.
Pecan
Pecan is a great choice for smoking salt due to its sweet and nutty flavor. The sweet and slightly nutty flavor of pecan pairs well with pork, poultry, and even vegetables, making it a versatile choice for smoking salt that will be used in a variety of dishes.
Unlike mesquite, pecan is fairly mild so you can use it a little more liberally in your cooking and not worry about overdoing it. Instead, it will add a subtle sweetness and depth to the salt that complements the savory taste of the salt.
Hickory
Hickory is a great choice for smoking salt due to its strong and smoky flavor. The bold and smoky flavors of hickory pair well with beef, pork, and lamb.
Hickory is another strong and bold wood…like mesquite..so you’ll want to temper how much you use since it can overwhelm the flavor of the salt and, as a result, any dishes you use it in.
Beech
Beech wood is a great choice for smoking salt due to its mild and slightly sweet flavor. The subtle sweetness of beech wood pairs well with poultry and pork, making it a good choice for smoking salt that will be used in dishes featuring these types of meats.
Walnut
The nutty and smoky flavors of walnut pair well with beef and lamb, but you should be sure to use it to taste..i.e., add a little at a time…as it is also a bold and flavorful wood. The nutty undertones of the wood add an interesting twist to the flavor of the salt.
Out of these it seems like Cherry, Mesquite, and Oak are among the most popular, however, everyone is going to have different pallets and foods they enjoy, so any of these are a great choice…it really depends on what YOU like and perhaps what foods you’re cooking.
| Mild | Bold | Fruity |
| Alder | Mesquite | Cherry |
| Maple | Hickory | Apple |
| Beech | Walnut | |
| Pecan | Oak |
Should I Use Logs Or Wood Chips When Smoking Salt?
When smoking salt, it’s important to use wood chips rather than logs. Wood chips will burn more evenly and release smoke more consistently, resulting in a better flavor for the salt.
Logs can be difficult to burn evenly and may release too much smoke at once, resulting in an unevenly flavored salt. They can also be difficult to fit into a smoking chamber, whereas wood chips can be easily spread out to cover a larger surface area.
Another advantage of using wood chips over logs is that they are easier to store and transport, take up less space, and are easier to handle. All of this makes them the far better choice for smoking salt at home.
Pro Tip: It’s important to soak the wood chips in water for at least 30 minutes before using them to prevent them from burning too quickly. This will help to regulate the release of smoke and ensure that the salt is evenly flavored.
Is It Okay To Mix Different Woods When Smoking Salt?
Mixing different woods can add complexity and depth to the flavor of the salt as each wood brings its own unique flavor profile to the mix. However, be mindful of the strength of the different woods that you are mixing as you can create something that overpowers rather than enhances.
Some woods, such as mesquite and hickory, have very strong and bold flavors that can easily overpower the flavor of the salt. It is best to use these woods in moderation and balance them out with milder woods, such as alder or maple.
When mixing woods, it is also important to make sure that the woods are compatible with each other and will burn evenly.
Some Interesting Wood Combination You May Want To Try
Here are some interesting wood combinations for smoking salt:
- Apple and Cherry – This combination adds a sweet and fruity flavor to the salt, with hints of almond from the cherry wood.
- Maple and Hickory – This combination adds a sweet and mild flavor to the salt, with a bold and smoky depth from the hickory wood.
- Alder and Mesquite – This combination adds a mild and slightly sweet flavor to the salt, with a strong and bold smoky flavor from the mesquite wood.
- Pecan and Oak – This combination adds a sweet and nutty flavor to the salt, with a bold and smoky depth from the oak wood.
- Beech Wood and Walnut – This combination adds a mild and slightly sweet flavor to the salt, with a strong and smoky flavor with hints of nuttiness from the walnut wood.
As mentioned above, you want to be careful which woods you mix together. Mixing two very bold woods can create something too overwhelming. But, it’s also important to make sure that the woods will burn evenly.
Should I Wet Salt Before Smoking It?
Wet salt will not smoke very well and may clump together, resulting in an uneven flavor. As it smokes, the salt will absorb moisture from the smoke and release it slowly as it dries, which will help to evenly distribute the smoke flavor throughout the salt.
It is also important to note that wetting the salt before smoking it may result in a softer texture as the salt absorbs moisture from the smoke. If you prefer a crunchier texture, it is best to skip wetting the salt before smoking it. If you do go this route, make sure that you let your salt fully dry before bottling it or using it.