Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Smoked Salt

Ca_rnivoreCa_rnivore Posts: 120
edited November -1 in EggHead Forum
Has anyone smoked salt before? I tried it using the recipe from one of Raichlen's BBQ books, but it didn't turn out as expected. The salt had only a light coating of smoke and didn't taste any different than normal. [p]Basically I had an aluminum pizza tray with salt on it, hickory chunks spread throughout the lump and more hickory chunks on top of burning coals. I let it go for about 2 hours at ~225*. Should I let it go longer, or maybe increase the temp?[p]--Kevin[p]


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