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Smoking salt and pepper

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BilZol
BilZol Posts: 698
edited September 2016 in EggHead Forum
Ordered some coarse grinder salt and am now wondering if I can smoke it in the egg. Hot or cold smoke? Do it with a shoulder or cheese? How long? 
Bill   Denver, CO
XL, 2L's, and MM
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  • MO_Eggin
    MO_Eggin Posts: 282
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    I've cold smoked salt, but not sure if temperature matters that much (not like salt will melt at low/slow temps), usually for around 2 hours.  I do try to maximize the surface area by spreading out in a fairly thin layer, and giving it a shake or stir while smoking.  Never tried smoked pepper.
    LBGE - St. Louis, MO; MM & LBGE - around 8100' somewhere in the CO Front Range
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  • BilZol
    BilZol Posts: 698
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    I'll give it a whirl on next cook after it comes in. Thx. 
    Bill   Denver, CO
    XL, 2L's, and MM
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