I've smoked a good bit of kosher salt, but it wasn't a cold smoke. I've done Pecan Kosher, Pecan Kosher Jalapeno, and even tried Pecan Kosher Habenero. All have their own flavor. As you can see I'm partial to pecan, but smoking salt is a long process. Salt will not absorb smoke and heat does not affect it, it has to create a resin on the salt. I do it hot and heavy and it is usually for over 30 hrs stirring every hour. When I say hot I'm just keeping the fire in my fire box going, I don't look for a temp, I just want the smoke to keep coming. I use smoked salt on anything I would put regular table salt on. Subs, sliced tomatoes, avocado, eggs, whatever. I know it sound like a lot of smoke but everyone I've given it to just wants more. I didn't mean to hijack you cold smoking post alelover, just commenting on the smoked salt.
Doug