How to Smoke Sea Salt

Smoked sea salt can add extra complexity to nearly any dish by providing a hint of smoky flavor. As with many specialty items, smoked sea salt can be significantly more expensive to buy than plain sea salt. To avoid paying these high prices, make your own smoked sea salt at home. The process does not take long -- you only need to smoke the sea salt for around an hour to infuse it with a rich, smoky flavor. The procedure is relatively simple if you have a charcoal grill.

• 1

  Put the wood chips in a container, and add water until you have completely covered the wood. Allow the chips to soak for about an hour. Drain the wood chips.

• 2

  Prepare your grill by removing the cooking grate, then filling the chimney ¾ full of charcoal. Pour this onto one side of the lower charcoal grate and slope it against one of the walls of the grill. Put half of the wood chips onto this pile of charcoal. Fill the chimney ½ full of charcoal, place the chimney on the charcoal grate, then twist newspaper pages and tuck them under, into and around the chimney. Light the newspaper to begin burning the charcoal inside the chimney. Wait 5 to 10 minutes to ensure that the charcoal lights properly. While you wait, fill your loaf pan with cold water.

• 3

  Pour the burning charcoal from the chimney onto the wood chips and charcoal stacked on the charcoal grate, then pour the remaining wood chips onto this pile. Return the cooking grate to the grill. Place your water-filled loaf pan onto the cooking grate directly above the burning charcoal. Put the lid on the grill and allow it to heat until it reaches 250 to 300 degrees F, generally 15 to 20 minutes.

• 4

  Spread the sea salt in an even, thin layer in the disposable aluminum pan while you wait for the grill to heat. Place the aluminum pan of sea salt onto the grill when the grill is hot enough, then return the lid to the grill.

• 5

  Smoke the sea salt for approximately one hour at 250 to 350 degrees Fa. Shake or stir the sea salt after half an hour to ensure the salt achieves an evenly smoky flavor. Remove the aluminum pan from the grill after an hour, and allow the salt to cool.

• 6

  Transfer the cooled salt to an airtight glass container. Store it in a cool, dark place to preserve its flavor.