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Smoked Salt

Smoked Salt

By Traeger Kitchen

Smoked salt makes an amazing finish to just about any dish, but it’s especially good on corn, green beans, steak, and creamy pastas. Choose a coarser salt, such as flaky sea salt, for best results. The larger crystals have more surface area to absorb smoke.

Prep Time

1 Min

Cook Time

2 Hr

Pellets

Hickory

Ingredients

This recipe serves:

20

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Units of Measurement:
main
2 Cup salt, preferably flaky or coarse sea salt

Steps

  • 1

    Preheat the Traeger with the lid closed to to 225°F; this will take about 15 minutes. If you have it, use Super Smoke.

    225 ˚F / 107 ˚C

  • 2

    Spread the salt out on a rimmed baking sheet. Place the baking sheet on the grill, preferably on an upper grate if you have one.

  • 3

    Smoke for at least 2 hours, stirring occasionally. For more smoke flavor and a darker color, you can smoke the salt for longer.

    225 ˚F / 107 ˚C

    02:00

  • 4

    Let cool completely before storing airtight. Enjoy!

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