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Smoked Salt

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Smoked Salt gives food that fabulous “cooked over wood” flavor. It is used quite often when making homemade rubs and seasonings, especially those for meats. Some recipes require a good amount of smoked salt to enhance the flavor profile, and that is very costly. I priced a small 1-1/2 oz container just the other day at $4.29, but I made my own 8 oz container for about $0.50, and when you need 1/4 cup for a recipe, that’s a huge savings.

2 c. Coarse Salt, Kosher or Sea
3 Tbsp. Liquid Smoke – any flavor you desire (OR 1 c. Hardwood Chips – found on charcoal isle at most grocery stores)

There are two methods of creating smoked salt here. Choose your desired method (I used the oven method for this tutorial).

Oven Method
Preheat oven to 225 degrees.
In small bowl, combine salt and liquid smoke.


Spread mixture evenly on a sheet pan (easier if you DO NOT use aluminum foil) and put in oven. Let cook 30 minutes; stir and let sit 10 minutes. Check to ensure mix is completely dry.


If mix is not completely dry, return to oven and cook another 5-10 minutes. Let cool completely.


Store in an airtight container.

Grill Method
Soak hardwood chips in water 45 minutes; drain well.
Light the grill (charcoal or gas) on one side and let heat to about 350 degrees.
Place wet wood chips in a smoke box or on an aluminum foil pan and set on coals or bottom rack.
Place salt on a small cookie sheet and place on grill over indirect heat and close grill lid and open the top vent a small amount (if applicable).
When smoke begins to escape grill, begin timing. Allow smoking for about 45 minutes, but DO NOT open lid.
Remove salt from grill and let cool completely.
Store in an airtight container.

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