Smoked salt is very expensive no matter where you shop. I thought since we are smoking up a storm today that we should also try to do smoked salt.

Today we are smoking eggs, a brisket, corn, and sea salt today but I’m just talking about the salt here.

Our smoker doesn’t have any settings for heat. I think it smokes at around 160 degrees F. We left it in till we ran out of pecan wood (around 3 hours). I could have left it in longer for a stronger smoke taste but 3 hours the taste is there and I think is enough. The salt smells so good! Give it a try!

Now we have smoked pecan sea salt.