Smoked Salt

[Floyd]

I'm ready to try it. Has anyone done this? Recommendation?

I figure using the cold plate.

[billy b]

I use it all time Floyd, it gives food a meat flavor. Use kosher salt(not idiozed), spread it on a pan, put it in your smoker either alone or when you are making something else, and pull it out when you have finished your session, make sure it's above meat or protected from drippings. It is a dark grey or black color after smoking. I have not tried it with my Smokin Tex, it may hold too much moisture inside.

[Floyd]

Thanks Billy. The eat doesn't bother it when you a smoking it while smoking other things?

[billy b]

It never has for me, but I've never smoked it in a smoker thar seals as tight as a S T.