How to Make Smoked Salt

Start the grill or smoker to generate smoke, using the wood of your choice. For smoking salt, temperature is not the main focus.

Prepare the container for the salt: poke small holes in a disposable aluminum pan, ensuring the salt does not fall through.

Prepare the moistening mixture by mixing water with a little MSG, aiming to enhance the flavor of the salt.

Lightly spray the mixture onto the salt in the pan, without soaking it, and place it in the smoking area.

Smoke the salt for 30 minutes. After this period, open, stir, and lightly moisten again with the solution.

On the last iteration, remove the salt from the heat and allow the embers to completely die out, letting it dry thoroughly.

Transfer the salt to a sealed container or a ziplock bag and let it rest in or out of the refrigerator overnight so the smoky flavor fully develops.