Smoked Salt

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Learn how to make this amazing smoked salt recipe in your smoker. This recipe details the findings and preferences between 2 different methods and 2 different salts.

As a self-proclaimed foodie, it makes me so proud that our kids, those quirky little clones of ourselves, love food too.

They love smoked salsa, guacamole, and Mexican chocolate mousse. I love that they love, and have always loved, flavor and aren’t afraid to try new things. My kids love to help in the kitchen.

Our family’s newest foray into trying new things was adding a smoker to our cooking arsenal. Kevin is old school – he wants to smoke meat. I, on the other hand, want to smoke all the things!

One weekend, while he was at work, I swapped out the pellets in the Mac Daddy Traeger, and the kids and I smoked some stuff. This salt was just… wow.

This recipe is dedicated to trying new things.

A labeled overhead view of 4 different mason jars with smoked salt in them. They are varying degrees smoked colour.

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a child's hand pouring sea salt into an aluminum pan.
Aedyn helping distribute the salt for our very scientific smoked salt test.
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What is smoked salt?

Salt is the most prolific seasoning around the world over, despite its simpleness. Smoking salt takes it from its humble roots to a magnificently complex seasoning that imparts a wood-fired aroma, and flame-grilled flavour to your dish.

a sidewise view of 4 different jars of smoked salt. From left to right, they increase in smoky colour.

When to use smoked salt:

I think the better question is “when can’t I use smoked salt?”

Try smoked salt:

  • on hard-boiled eggs
  • in your guacamole
  • on potatoes, especially fries!
  • on chocolate
  • as a dry rub
  • ceasar or margarita salt!
a close up of sea salt in a rimmed splatter screen.

Which salt should I smoke?

I wasn’t sure either. So I did a little testing.

In our house, we almost exclusively use coarse pink Himalayan salt and sea salt. But I was trying new things. So I spent some time in the grocery store looking at different salts.

I ended up choosing a Kosher salt and a coarse Italian Sea Salt.


  • Visually: the sea salt took the smoke colour much better, and was definitely darker.
  • Scent: the sea salt offered up much more smoke. The smell, when I was stirring the salt, or even simply walking by while it was cooling was much stronger with the sea salt.
  • Taste: much like the visual and smell cues, the sea salt definitely took on more of the smoke flavour.

VERDICT: Sea salt is a superior smoking salt. I believe you’ll agree based on the photos alone. I posit that the sea salt absorbed more smoke because of the naturally uneven surface area and porous nature.

overhead view of smoked sea salt and smoked kosher salt. The sea salt on the left, is much darker than the kosher salt.

How do I smoke salt?

From my experience with the smoker and our wood-fired pizza experience, I knew that a pizza pan with a mesh bottom created a crispier crust and smokier flavour than the pizzas on the pizza stone.

I rummaged through my drawers in the kitchen to find a couple of mesh strainers, but what I found was even better! A couple of splatter shields with nice little lips on them.

overhead look at salt in an aluminum pan, in the middle the salt has been disturbed, and the demarcation between the browned smoked salt on top and the white salt in the under layers.
Can you see how the top layer has a nice smoked hue compared to the lower layers?

I put some of each salt on each strainer and some of each salt into an aluminum pan.


  • Aluminum pan: the salt in the aluminum pans took on a mild smoke scent, colour, and flavour.
  • Splatter screen: the salt in the mesh screens took on a much darker colour, stronger scent, and definitely stronger flavour.

VERDICT: The salt on the splatter screens came out darker and more highly scented. I am going to declare that the mesh screen is the most efficient way to smoke salt.

overhead view of smoked coarse sea salt in a mason jar.

Which wood would a woodchuck chuck?

Sorry, mom joke.

Traeger gives a great chart – you can find it here: Traeger Hardwood Pellet Guide.

In looking at the chart, and really thinking about it, I decided I wanted to try Applewood smoked salt. Applewood imparts a mild and subtly sweet flavour and is a great all-around smoking hardwood.

Don’t be tied down, try all the kinds!

overhead view of 4 different mason jars  arranged in a circle, with smoked salt in them. They are varying degrees smoked colour.

Smoker – Kevy and I purchased a TRAEGER TIMBERLINE 1300 in June 2019. Our life has changed! It’s such a great machine – we’ve run thousands of pounds of pellets through it and would buy it again and again! Check out all the great SMOKED RECIPES we’ve developed.

a traeger timeberline 1300 with the lid open filled up with aluminum pans ready to smoke salt.
Loading up the Traeger

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📖 Printable Recipe

Smoked Salt

Allyson Letal
Learn how to make this amazing smoked salt recipe in your smoker. This recipe details the findings and preferences between 2 different methods and 2 different salts.
4.78 from 9 votes
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Course Dips, Spreads + Sauces
Cuisine clean eating
Servings 100
Calories 1 kcal


  • 1 lb coarse sea salt


  • Start your smoker according to manufacturer’s directions. Set to 165f and Super Smoke setting.
  • Spread the salt in a rimmed splatter guard, and place on top of an aluminum pan.
  • Place salt on the smoker and close the lid.
  • Stir salt every 30-45 minutes.
  • After 3 hours, remove salt and allow it cool to room temp before transferring to airtight jars.


* See notes above for information regarding other kinds of salt, and other methods and why I settled on this one.


Serving: 1teaspoonCalories: 1kcalSodium: 1758mgPotassium: 0.4mgCalcium: 1mgIron: 0.01mg
Tried this recipe?Let us know how it was!


A labeled overhead view of 4 different mason jars with smoked salt in them. They are varying degrees smoked colour.

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  1. Hi! Thank you. I had never thought about using the Splash screens to smoke Salt before. I have smoked salt before with a little hand held smoke but it feel like it didnt impart as much flavor as it could have.
    I was hoping to use our Orion Smoker to do larger batches as chriStmas gifts. It HOWEVER does not have a temp control,so this will DEFINITELY be a trial and error experi.

  2. may i suggest a cold smoke tube..can get them on amazon under $20. I smoke deviled eggs on our traeger. now at gatherings, lets just say that i get asked to bring deviled eggs or dessert…lol

    1. Hey Cori! I use my cold smoke tube to make cheese, but I never thought to use smoke tube for salt! Now I’m gonna have to do a comparison between the two methods for this post 🙂

      We are testing a smoked deviled egg recipe right now! Great minds eat alike!

  3. I smoke salt using a cold smoker inside a square kettle bbq with a piece of metal flyscreen to put salt on. I use Mesquite for the woodchips and smoke salt for 8 to 10 hours. Mesquite is the best for smoking salt because of the robust and heavy smoke flavour it emits. Flavour wise is like smokey bacon with a touch of caramelised nuts.

  4. I prefer to smoke flaked sea salt, gives a better flavour, Apple or Oak chips give best results, Usually cold/warm smoke tho have done hot

    1. That’s a great tip! I will try flaked salt next time. Though I find flaked salt to be more of a finishing salt than a flavoring salt, so I’d probably stick to smoked flaked salt at the end of cooking vs during!