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Smoke sea salt

thegrillsterthegrillster Posts: 348
edited 3:17AM in EggHead Forum
Found a rub that has smoked sea salt in it. One of the best tasting rubs I have ever used but it is very hard to find.

Smoking sea salt. Is that something that I could do on the egg? Would that be done via cold smoking?

I know it was produced using applewood so maybe that means a higher temp smoke.

The rub comes from Williams-Sonoma and is called Smoke House Rub.

Thanks for any ideas.


  • fishlessmanfishlessman Posts: 22,578
    when i did it i used grey salt, its a moist sea salt. did it around 250 if i remember right, been a while. i gave it heavey smoke then packed it into a small canning jar, it needs a sealable cover because it loses smoke fairly quick. thinking some kosher with a light sprits of water to get it to stick, maybe even do it over a water pan
  • I bought and used some of the rub a couple of months ago and it is really great!
    I have also wondered about smoking salt. I will be interested to see the responses to this post.
  • .
  • CBBQCBBQ Posts: 610
    I use smoked sea salt exclusively in my business. I get them from which is based out of Denver. They have over 40 different kinds of sea salt from "black truffle" to "smoked". I use the alder smoked but they also have hickory and oak from chardonnay barrels in France.
  • Richard FlRichard Fl Posts: 8,233
    I tried smoking sea salt with hickory awhile back. Did around 200F for 36 hours on my large indirect. Did not have a guru to control temp so was up stirring and changing the level of the pans every 4-5 hours and adding more wood chunks. Spent 36 hours 5#ag of hickory chunks and will not do again. When this batch runs out will buy online, at a few places already mentioned. Tooo much work for the end result.

  • Yea, from what I can see it would be silly to do this myself. That Savory Spice Shop has some great looking products.

    That would be the easy button.
  • chocdocchocdoc Posts: 460
    Last time I did this - I also used a moist salt - fleur de sel as I recall. I also did some trials with a little spritz of neutral oil on some of the salt to see if I could get more flavour - can't recall which one worked best.

    I have a bottle of Spice House Smoke Flavour - it's a maltodextrin base smoked. Nice strong smoke flavour. Might be worth smoking a container of that.
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