Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Smoking Sea Salt

Anyone smoke sea salt on the BGE? I'm looking for a recipe and times.


  • Richard FlRichard Fl Posts: 7,734
    edited April 2013
    I have done this method a few times and the last time was 18 hours as I had to stir the salt every few hours to get the flavor throught the batch.  Easier to buy IMHO.

  • GA_DawgsGA_Dawgs Posts: 273
    I cold smoked some this weekend using the Amazensmoker. It never got above 90 degrees and I let it go for about 6-7 hours. I stirred it twice during the process and it came out great. If you don't have AMS check out the soldering iron and paint can method to do cold smoke. If you don't want to try that then in would go as low as possible for 8 hours then check it for flavor. Good luck!
Sign In or Register to comment.