Smoked Salt: The Secret Ingredient for Elevating Your Grilling Game

If you want to add depth and complexity to your grilled dishes, smoked salt might be the secret ingredient you’ve been missing. This specialty seasoning is created by smoking coarse sea salt over wood chips, infusing it with a rich, smoky flavor that pairs perfectly with grilled meats and vegetables. Here’s everything you need to know about smoked salt:

What is smoked salt?

Smoked salt is an aromatic salt that has been smoked for up to 14 days with various select bark-free kinds of wood. The type of wood used for smoking affects the flavor, ranging from subtle to robust or even sweet. The most popular woods are Alder, applewood, hickory, mesquite, and oak.

How is smoked salt made?

A coarse sea salt makes smoked salt spread out in a shallow tray or pan and placed in a smoker. Wood chips, such as hickory, applewood, or mesquite, are then burned in the smoker, and the smoke is allowed to permeate the salt for several hours. The salt is then allowed to cool and is typically ground or left in large crystals.

What are the benefits of using smoked salt?

Using smoked salt in your grilling and cooking can offer several benefits, including:

grilled chicken

  1. Adds a distinct smoky flavor to dishes and repairers well with grilled meats and vegetables.
  2. Enhances the flavor of dishes without adding additional calories or sodium.
  3. It Can be used as a finishing salt to add a final layer of flavor to grilled dishes.
  4. It Can be used in rubs or marinades to add a smoky flavor to meats before they’re grilled or smoked.

How to use smoked salt in grilling:

Smoked salt can be used in a variety of ways when grilling. Here are a few ideas:

Use it as a finishing salt on grilled meats and vegetables for an added layer of flavor. Incorporate it into a dry rub for hearts before grilling or smoking. Mix it with other seasonings, such as paprika or cumin, to create a custom rub for grilled dishes. Use it in marinades for meats before grilling or smoking.