Fancy salts are all the rage these days, and one of the salts that adds the most flavor to foods is smoked salt. But you don't have to spend a fortune on gourmet smoked salt. If you have a stovetop smoker, it's easy enough to make your own.
You can use smoked salt to sprinkle over raw or cooked vegetables (it's particularly good on grilled asparagus), mix into guacamole or salsa, season meat before cooking, or nearly any cooking process that requires the use of salt.
- Place 1 1/2 tablespoons of wood chips in the base of the stovetop smoker. Stronger flavored chips, such as hickory or oak, work best.
- Place the drip tray and rack in the smoker.
- Cover the smoker rack with a piece of aluminum foil, crumpling the edges to make a rim so that there is about an inch gap on all edges of the foil "tray."
- Spread the sea salt into a thin, even layer onto the aluminum foil tray.
- Place the lid on the smoker and close it nearly completely, leaving a couple of inches ajar. Put the smoker onto a stove burner and turn the heat to medium.
- When a few wisps of smoke appear, close the smoker lid completely and set the timer for 20 minutes. When the timer goes off, open the smoker and use a metal spoon to scoop up a few grains of salt. Let the salt cool, then taste it for flavor (You can use a carrot or a piece of cucumber to get a better sense of the salt's flavor). If it's not smoky enough, carefully remove the salt, rack and drip tray, empty the smoker base, add another batch of chips and repeat the smoking process for another 10 to 15 minutes.
- Allow the salt to cool completely, then store it in a glass jar or a plastic zip-top bag.
What You Need
- Stovetop Smoker
- Wood Chips (your choice of flavor)
- Aluminum Foil
- Flaky Sea Salt