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Salt block tuna

Salt block tuna with goat cheese salad. Eating light.


  • dsrgunsdsrguns Posts: 355
    More like eating right. Nice work.
    XL BGE
  • Hawg FanHawg Fan Posts: 1,463
    Nice sear on the tuna.  Looks perfect!

    Any road will take you there if you don't know where you're going.


    Tulsa, OK
  • mlc2013mlc2013 Posts: 304
    I have a salt block haven't tried it yet did you notice any difference in taste?
    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
  • How hot was the salt block and the Egg before you put the tuna on?
  • bluebird66bluebird66 Posts: 2,031
    Very nice!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

  • @mic2013 the block imparts a salt taste to it of course and depending on your taste you should not need to add. Water on the block will impart more salt. Don’t expect a miracle in taste difference.

    @randerson1126 the block and egg were brought to a target of 400. Mine was actually 410.
    bring block up with egg and let temp set at 400 for a while. I let it set for 30 to 45 minutes at 400.
    Gives you more brown water time.
  • stv8rstv8r Posts: 638
    That's some good looking tuna!  I too have a new salt block I haven't tried yet.  That has to change.
  • Richard FlRichard Fl Posts: 8,248
    Nice looking cook.  Now that you have one here  are some thoughts I have gathered over the years.

    BGE, Himalayan Salt Block, Richard Fl.

    I have had an 8x8x2 salt block since around 2010.  I use it on my small and after the charcoal is lit I place the block on the grid and let the two come to temp together. Usually 450F-500F, sometimes I will do shrimp and scallops over 500F.
    I was always afraid that the heat shock to the cold block would break the block.
    I NEVER add any liquid to the block as it will make the cook salty as the liquid  releases the salt.
    Also if marinating, like a pork chop, in Italian dressing, I drain as much of the liquid off as possible.
     When doing anything like a chop or steak, there is no need to remove and rest 'til the temp comes down.  Just have a thermapen handy and the meal will be great.
    After the cook, I leave the block on the grill to cool down with the BGE.  I then used to take the block to the sink and rinse with water and a wire brush.  Figured out after a few times of doing this the block was slowly washing away.
    Now I just remove the block brush lightly with a wire brush and for the next cook the top with the crude becomes the bottom and the stuff burns off during the next cook and the block is no longer washing away down my sink.
    It is a novelty item, helps keep the cook going when you normally would use direct for a steak or chop.  Adds a slight amount of salt if the meat is not very moist.
     Best answer just another toy.

    There are 3 or 4 vendors out there:

     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.
     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.

    Recipe Type: Equiptment/Toys, Toy

    Source: BGE Forum, Richard Fl, 2013/05/25*
    Web Page:

  • @Richard Fl Thanks for sharing the wealth of information.
     I agree it is another toy. It was a Christmas present so I use it and take pics to verify my appreciation. =)
  • bgebrentbgebrent Posts: 16,457
    Great cook.
    Sandy Springs & Dawsonville Ga
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