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Salt Block Recommendations

I am thinking about giving my brother a salt block for Christmas.  Can any of you offer some advice on brand, type, size, etc?  Thanks! 
I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences.  
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Comments

  • blind99
    blind99 Posts: 4,971
    Not sure what size mine was but I'd make sure to get one that has a frame with handles. I don't think you have to get anything too crazy big. 
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • I bought mine off of Amazon for around $30-35. I don't have the holder, so I just put it on a cookie sheet. It's awesome for seared ahi tuna or tomatoes.
    1 XL , 1 LBGE , 1MM a very tolerant hubby and 2 hungry teenage boys with a lot of friends. I Love playin' with charcoal and sippin' Bourbon in Fenton, MI. Live Large!
  • Over the years of watching various Kamado forums I have seen salt blocks come and go. No one seems to cook on them for very long.  I would suggest a new version piece of CI or soapstone. 
  • billyray
    billyray Posts: 1,275
    edited November 2016
    Check out Mark Bitterman's site http://themeadow.com/
    Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
  • Richard Fl
    Richard Fl Posts: 8,297
    edited November 2016

















    kristi there are a few sources out there see if any have a black sale.

    https://www.seasalt.com/holiday-sales.html
     I have bought a few different packages from salt works and they usually have good package deals.


     I have an 8"x8"x2" that lives to cook on my small.  I would go for the cheeper model and make sure they will stand behind it if it eggsplodes within a month or so.  That has happened here once I know of and it was immediately replaced.  Probably some water in it.
    I place on my small direct and bring it up to temp with the egg 450-500F.  Used to let cool and wash in sink when I first got it a few years ago, now I just wipe with a wet paper towel when still warm, let it cool, rub with a wire brush when cool and the next time I cook the top becomes the bottom.  Also I store it in the house as the humidity here in Florida will slowly dissolve the block.  If it ever breaks I plan or grinding the pieces for table salt.