Salt

[never_enough]

Yeah and thats where I will need to do some research on the flavors different woods will have on the salt. Never smoked anything before, but now that I have a house and a yard, time to start grilling and smoking!

Originally Posted by never_enough

Yeah and thats where I will need to do some research on the flavors different woods will have on the salt. Never smoked anything before, but now that I have a house and a yard, time to start grilling and smoking!

I have plenty of experience grilling... not so much smoking...

But I did pick up a 35 dollar charcoal smoker from wall- world... I have had some successes with it... I find Hickory "sticks" to the meat easier...

Only down side with my cheap ass smoker is that it takes FOREVER to smoke large birds (turkey chicken ect)

Maybe if I had smoked salt I could get the flavor without the hassle, and for that sir I tip my preverbial cap...

[T.G]

Originally Posted by never_enough

Yeah and thats where I will need to do some research on the flavors different woods will have on the salt. Never smoked anything before, but now that I have a house and a yard, time to start grilling and smoking!

Different smoke woods will cause the salt to make the the food taste as if it were given a small shot of that particular smoke wood.

As for smoking your own, hope you have a lot of patience, it takes a long time (2-3+ days smoke time for one of the commercial guys near me) to go "fully brown-black" because it's so dense. Shorter smoking times might or might not be fully effective, I ran 18+ hours on some mesquite wood for a good friend here as a substitute for Kiawe wood and it barely put a dent in the salt. 72 hours would have been a good start.