Smoked Salt-What did I do wrong?

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woodman3

Smoke Blower
Original poster
Jun 22, 2013
125
25
Kansas
I smoked some salt in my offset.  I decided to use multiple species of wood.  This batch tasted like creosote.  I put another batch in only using mesquite and apple.  This didn't have creosote taste but didn't have a strong smoke flavor.  I am new to smoking.   Are apple and mesquite a milder smoke flavor.  What caused the creosote taste?  I had TBS while smoking both.

Mike
 
The last batch of Kosher salt I smoked I used just hickory and smoked it 3 evenings in a row then put in a ziplock bag for a little over a month!  Mellowed out and tastes great
 
It takes a good amount of smoke to penetrate it, depending on the size of crystal.

Better question :) What does everyone use smoked salt for? I smoked some last year and I've only used it on burgers and steaks so far.
 
I use it on about anything!  Good on taters!  Does it get absorbed into the salt or does it just coat the crystals!  I stirred mine at least once every evening!  Shallow pizza pans is what I used salt was never more than  quarter in deep!
 
The last batch of Kosher salt I smoked I used just hickory and smoked it 3 evenings in a row then put in a ziplock bag for a little over a month!  Mellowed out and tastes great
I have already thrown it out.  So did yours have a creosote smell and taste to it?  I didn't think of putting it in a ziplock back for a while to see what happens.
 
No it didn't.  Did u have vent open when u smoked ur salt and how heavy of smoke did u have?  Im wondering if you had to heavy of smoke for to long!
 
I use smoked salt on everything that I use salt on.

When smoking salt, use very thin layers of salt, too thick and it will not get any smoke on the bottom crystals.  Also, you need a long smoke, full smoke for 6 to 8 hours, or longer, depending on the flavour you're looking for.

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