How to Smoke Salt at Home (2-Methods)

Smoked salt, with its rich, smoky flavor, has become famous in recent years. Its rich, smoky flavor can transform ordinary dishes into extraordinary ones, adding depth and complexity to your recipes.

You can use it as a finishing touch, a seasoning, or even to rim the edges of cocktail glasses.

Smoked salt

Are you wondering if can you smoke salt at home? What the process would be like to smoke your own salts, to produce your own flavor, varieties, and intensities?

Would you need an actual smoker or your average Weber will do the trick?

In this comprehensive guide, we’ll explore the art of making smoked salt at home. You’ll learn the process, and the types of salt and wood to use, and we’ll provide you with a delicious recipe using your homemade smoked salt.

So how to smoke salt? Smoking salt is easy. You can cold smoke salt in a smoker by using wood chips or hot smoke the salt in an open-fire charcoal grill. It’s easy to prep your smoker for cold smoking and let the flavors come.

With this smoked salt recipe, you can experiment with different smoky flavors & intensities. And, you don’t need to limit yourself to only salt. You can also smoke spices like paprika and sea salt with this method.; try experimenting!

Related > >How to smoke cheese in an electric smoker

The Magic Behind Smoked Salt How It Is Made?

Smoked salt is made by exposing coarse salt to wood smoke for an extended period. During this process, the salt absorbs the smoky flavors produced by the burning wood, which then imparts a delightful smokiness to a wide range of dishes.

It’s important to note the distinction between smoke-flavored salt and smoked salt. Smoke-flavored salt is created by adding smoke-flavored additives to the salt, without actual exposure to smoke. Artificial flavors and liquid smoke are usually used to make flavored salt.

In contrast, smoked salt is a natural product, infused with genuine smoky flavors through the smoking process.

We typically use it in dishes that require a smoky flavor, such as barbecued meats, soups, seafood, and sauces, and in rubs for meats and vegetables.

When cooking with smoked salt, it is important not to use too much because it can make the dish too salty.

Some of the top flavors of smoked salts are Alderwood smoked salt, Applewood smoked salt, and Hickory smoked salt.

Hickory smoked salt is one of the most popular types of smoked salt in the United States, with applewood smoked salt coming in as a close second.

You can either smoke your own batches of hickory salt or purchase professionally smoked hickory salt from a local spice supplier.

Related > > Recipes with Smoked Salt That Will Impress Anyone


When it comes to smoking salt at home, choosing the right type of salt is very important. When selecting salt for home smoking, consider the texture, aeration properties, and moisture content.

Kosher salt and coarse sea salt are popular choices due to their ability to absorb smoke effectively. However, don’t hesitate to explore specialty salt blends or even pink Himalayan salt if you’re looking for a different flavor dimension.

Let’s take a closer look at some of the best salts options for home smoking:

1. Kosher Salt:

  • Texture: Kosher salt consists of larger, irregularly shaped crystals. These characteristics make it an excellent choice for absorbing smoke flavors effectively.
  • Aeration: The coarse structure of kosher salt allows for better aeration, ensuring that the smoke can penetrate every crystal.
  • Moisture Level: For the best results, you should start with kosher salt that is relatively moist. This moisture promotes smoke absorption.

2. Sea Salt:

  • Texture: Sea salt comes in various forms, including coarse sea salt or flake sea salt. Both work well for smoking, with the larger crystals or flakes being preferable.
  • Aeration: Like kosher salt, sea salt’s coarser structure facilitates efficient smoke penetration, creating a more complex smoky flavor.
  • Variety:* Sea salt offers a wide range of options, each with its unique characteristics. For example, you can use sea salt from different regions or opt for flavored sea salts to experiment with distinct flavor profiles.

3. Coarse Salt Blends:

  • Texture:* Some specialty salt blends, often labeled as “smoking salts,” are designed for smoking purposes. These blends might include sea salt, kosher salt, or other coarse salts combined with specific smoking wood flavors.
  • Aeration:* As these blends are curated with smoking in mind, they typically have the ideal structure for smoke absorption.
  • Convenience:* These blends can be a convenient choice for beginners, as they are pre-mixed to complement various dishes.

4. Pink Himalayan Salt (Optional):

  • Texture:* While not the traditional choice, pink Himalayan salt can be used for smoking. However, the strong, natural flavors of pink Himalayan salt may compete with the smokiness, so it’s essential to use it sparingly.
  • Aeration:* Pink Himalayan salt’s coarse texture can work well for smoking if balanced properly.

It is possible to smoke finer salts like table salt, but the flavor won’t always be as intense.

Best Wood for Smoking Salt

Selecting the right wood for smoking salt is crucial in determining the flavor profile of your finished product. Different woods impart unique smoky nuances to the salt.

The most common types of wood to impart a smoky flavor are usually applewood, hickory, cherry, peach, oak, and maple

Let’s explore the best wood options for smoking salt:

Traditional American Wood Choices For Smoking Salt:

  1. Hickory:
    • Flavor Profile: Hickory wood is celebrated for its robust, slightly sweet, and hearty smoky flavor. It’s a versatile choice that complements a wide array of dishes.
    • Burning Characteristics: Hickory wood burns steadily and slowly, ensuring a consistent source of smoke throughout the salt-smoking process.
  2. Oak:
    • Flavor Profile: Oak offers a milder smoky flavor in comparison to hickory, characterized by a well-balanced, woody, and slightly sweet taste.
    • Burning Characteristics: Oakwood also burns steadily and slowly, providing a dependable source of smoke.
  3. Mesquite:
    • Flavor Profile: Mesquite is famous for its potent smoky flavor with earthy and sweet undertones. It’s an excellent choice for those seeking an intense smokiness.
    • Burning Characteristics: Mesquite wood burns hot and slow, making it one of the most potent options. Using it sparingly is advisable to prevent an overpowering smoky taste.
  4. Fruitwoods (Apple, Cherry, Peach, Plum):
    • Flavor Profile: Fruitwoods, such as apple, cherry, peach, and plum, deliver a sweeter and milder smoke with subtle fruity aromas. The choice of fruitwood can introduce unique fruit flavors to your salt.
    • Burning Characteristics: Fruitwoods tend to burn quickly, and their smoke carries the aromatic essence of the specific fruit they’re derived from.

European Preference:

In Europe, particularly, alder wood takes the spotlight as a preferred choice for smoking salt. Alder, with its mild hardwood properties, creates a gentle, delicate smokiness that’s ideal for those who appreciate subtlety in their smoked salt.

Experimentation with different woods can lead to the discovery of your personal favorite smoky nuances. Blending different wood types can yield a more complex and layered flavor profile.

Keep in mind that some woods, like mesquite, can be exceedingly potent.

Basic Methods to Make Smoked Salt at Home

To make homemade smoked salt, you can follow one of these 3 methods:

1- Hot Smoking:

This method is conducted with a hot smoker, typically at temperatures above 225°F. Hot smoking is a faster process and can be performed alongside smoking other foods. For many, it’s the preferred method, as it’s efficient and doesn’t waste smoking wood.

Hot smoking allows you to make the most of the available space in the smoker while preparing other smoked dishes.

You can either use a charcoal grill, a gas grill with a smoker box, or a pellet grill for making hot smoked salt. Be sure to heat your grill to 275 degrees Fahrenheit and follow the below steps. I like the charcoal method.

2- Cold Smoking:

Cold smoking requires minimal heat, with temperatures around 80°F or lower. It’s the most common method used for commercially produced smoked salt. Cold smoking is a lengthy process and often achieves a deeper smokiness. It’s more suitable for long-term storage.

3- Pellet Tray/Pellet Tube Smoking:

This method employs a small device known as a pellet tube smoker, designed to hold smoking wood pellets. These pellets are ignited to produce smoke for several hours. Pellet smoking is ideal for cold smoking and can be easily set up for homemade smoked salt.

How to Smoke Salt

Materials Needed:

  • 2 cups of kosher salt or sea salt
  • 2 cups of wood chips soaked in water for one hour then drained
  • Aluminum foil pie pan
  • Smoker Tube
smoked salt
can we smoke salt

Hot Smoked Salt (Using Charcoal Grill)

This recipe will make two cups of salt, which is plenty of enough for you to share with your friends. You can use a charcoal grill or smoker for hot smoking.


hot smoked salt

—Take your charcoal grill and use lump charcoal to fire the grill. Use decent quality lump charcoal and this will burn through maybe half a dozen pieces of charcoal every 3 or 4 hours.

—Set up the grill for indirect grilling. This means that you put all your hot coals on one side and leave a cool side to work from.

—Toss the wood chips of your choice on the coals. I am using hickory chunks.

—Take an aluminum foil pie pan and punch a bunch of holes in it.

—Take salt and fill the pie pan about 3/8 inch with salt. Spread the salt into a thin layer in the foil pan.

—Place your grate on the grill and put the pie pan on top of it on the cool side of the grill. Cover the grill and adjust the vent holes to medium heat, which is about 350 degrees Fahrenheit.

—Now smoke salt for 2 hours at about 325 to 350 degrees Fahrenheit.

—Every 30 minutes or so, open it up and give the salt a stir. Because we want that smoke to coat all surfaces.

how to smoke salt

—After two hours, take it off. We have golden smoked salt.

—Let the smoked salt completely cool before storing it in an airtight container away from heat and light. These little jars make great gifts and they’re easy to store.

Cold Smoked Salt:

To make cold smoked salt, all you need is a pellet tube smoker and a gas grill or pellet grill. If you don’t have it, you can make your own wood chip foil pack. I like to use a pellet tube smoker because it generates a lot of smoke.

— The first step before cold smoking is to prepare your smoker. The target temperature of the grill should be no higher than 80 degrees Fahrenheit before putting the salt inside.

—Fill the pellet tube smoker with a flavored pellet of your choice.

—Take an aluminum pie pan and spread the salt evenly in your pan.

—Now light the pellet with the flame or torch. Let it burn for a few minutes.

—Place salt, and pellet smoker tube inside the grill and close the lid.

— For a strong smoke flavor, salt needs to be smoked for 4-10 hours, stirring occasionally.

Confidence Tips For Smoking Salt

  • Start with Hickory: If you’re new to smoking salt, begin with hickory wood as it imparts well-balanced flavors suitable for both savory and sweet dishes.
  • Taste as You Go: Don’t hesitate to taste-test your salt during the smoking process. It’s the best way to ensure it matches your preferred level of smokiness.
  • Experiment with Wood: Feel free to experiment with different wood types to discover your favorite smoky nuances.
  • Store Properly: Keep your smoked salt in an airtight container, and it will remain flavorful and ready to enhance your dishes for an extended period.

How Long Should You Be Smoking Salt?

The duration of the smoking process varies based on the method used, the type of salt, and your desired level of smokiness.

  • For hot smoking, aim for 4 to 6 hours or until the salt achieves your preferred smokiness.
  • Cold smoking, including the use of a pellet device, requires 10 to 12 hours. It’s essential to taste the salt after a couple of hours to decide if you want to continue the process.

Related > > Can You Leave A Smoker Unattended?[ 7 Tips]

As a tip, you can make a lightly smoked kosher salt for everyday use, similar to table salt, and a more intensely smoked sea salt for use as a finishing salt or in seasoning mixes when you desire a stronger smoky taste.

Smoked Salt Uses

Smoked salt is perfect for use in the kitchen where you think a dish could use a little richness and aroma. And with the range of flavor options available, the creative possibilities are practically endless. 

You can use smoke salt as a seasoning for a snack, sprinkle over breakfast or a steak before grilling, as a dry rub for the BBQ, or in sweet dishes and drinks.

Here is a list of recipes to make with smoked salt.


Smoked salt is adds a smoky flavor to a wide range of dishes. Whether you prefer the quicker infusion of hot smoking or the extended subtlety of cold smoking, this homemade smoked salt is best. You have endless possibilities with the choice of wood and the duration of smoking.


  • Smoker (for both hot and cold methods)
  • Wood chips or pellets of your choice
  • Aluminum foil drip pan or splatter screen
  • Tongs or a spoon for stirring


  • 1 1/2 cups Kosher salt or sea salt


Hot Smoking Method:

  • Prepare the Smoker: Set up your smoker according to the manufacturer's instructions and add your chosen wood chips or pellets. Ensure the temperature is maintained between 225-325°F (107-163°C).
  • Spread the Salt: Lay out the salt in an aluminum foil drip pan, approximately 1/8 inches thick, or use a splatter screen to maximize smoke penetration.

Smoke the Salt: Place the salt in the smoking chamber and smoke for 4-6 hours. Remember to stir the salt every 30-60 minutes to ensure even smoking.

  • Taste Test: After 4 hours, taste a few salt crystals to determine the desired smokiness level. Adjust the smoking time as needed.
  • Store: Once you're satisfied with the flavor, remove the salt and let it cool. Store it in an airtight container for future use.

Cold Smoking Method:

  • Prepare the Smoker: Set up your smoker for cold smoking, maintaining a temperature below 80°F (27°C). Use a smoke tube or similar device for consistent smoke generation.
  • Spread the Salt: As in the hot method, lay out the salt in an aluminum foil drip pan or a splatter screen.
  • Smoke the Salt: Place the salt in the smoking chamber and cold smoke for 10-12 hours, occasionally stirring to ensure even smoke penetration.
  • Taste Test: Similar to the hot method, taste a few salt crystals after 10 hours to check the smokiness level and adjust the smoking time if needed.
  • Store: After reaching the desired smokiness, remove the salt, let it cool, and store it in an airtight container.

Other Smoked Recipes

Smoked Pumpkin Pie Recipe

Smoked Sirloin Steak

Smoked Fruit Desserts

20 Best Smoked Vegetables Recipe (EASY) 

What Is The Best Smoke Flavor For Turkey

Popular Posts

Social Media

Share via
Copy link