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[Bobitis]

I have a commercial variety that I use in a grinder. It's cubed in shape and brownish in color.

If I were to smoke my own, what kind of salt would I use? Table salt seems out of the question. Rock salt is huge (can you even eat it?). Kosher is courser, but still seems skimpy.

 

[hughver]

I have some course (larger than a BB but smaller than a pea) Himalayan pink salt that I use in my grinder, that might work.

[Bar-B-Lew]

Coarse kosher or sea salt

[Piksil]

Coarse kosher or sea salt

^^+1. I used coarse sea salt, smoked at ~225* for about 10 hours just before Christmas. Took a bit of color, and a moderate (to me) amount of smoke.

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[Ralphie]

I recently smoked rock sea salt that goes in a grinder as well as kosher salt.  The smoked kosher salt has been great and very easy to use.  I haven't tried the smoked sea salt because I haven't gotten a grinder for it yet. 

[DE]

This is what I used. Best recollection I smoked it for about 4 hours at 225* lasted just about 3 years. Not a strong smoke taste, did turn it a little darker so you could see it it had been smoked. Why 4 hours at 225? Just cause, had no experience with it. Will go longer next time.  [ Invalid Attachment ]

[Canadian John]

  Smoked salt questions if I may: How deep is the salt placed on the tray to  assure the smoke is uniformly absorbed by the salt? Is periodic stirring required?  Any other suggestions welcomed.

[DE]

I just emptied the salt into a full size aluminum pan and made it fit. Didn't stir, it was pretty thin as I recall.

[DE]

I recently smoked rock sea salt that goes in a grinder as well as kosher salt.  The smoked kosher salt has been great and very easy to use.  I haven't tried the smoked sea salt because I haven't gotten a grinder for it yet.

I think I will smoke the kosher salt as well for the next mix of Dalmation Rub! Thanks, wish I had thought of that before.

[Piksil]

CJ:
I bought a couple of stainless steel skillet splatter screens, and spread out the salt on those. Ended up almost 'single layer' with a single container of salt (don't recall the size of the container, sorry).
I did periodically stir the salt to try to ensure even smoke uptake, but I was handicapped using the gasser and Amaz-n tray--I think possibly I lost some smoke due to smoking over 200*?

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