As Pineywoods mentioned, and a note on sea salt: the salt will have slightly differing and sometimes distinct flavors, depending on the region it comes from, so there can be some slight twists when it's used for cooking in how the finished goods may taste.
I like to keep 2-3 4lb boxes of kosher on hand at all times. We have some run-of-the-mill sea salt in the spice cabinet, but I can't remember ever using it with smoked foods myself...just a preference I guess, and it's easier to duplicate recipes, as kosher is pretty widely available.
Eric