Today, I am smoking salt. Let me explain.

[DemoTex]

A couple of months ago, a local chef gave me some of his hickory-smoked salt and pepper. It was wonderful! I ran out of the pepper a week ago, and depleted the salt last night.

So, this morning I fired up the old wood cooker and threw on a couple of hickory logs. I got a good 255-degree dry smoke going and put on 3 pounds of coarse Kosher salt in two pans, and a pan of ground black pepper. This is experimental, understand. But if it works, I'll order some good sea salt and make enough for my chef friend, a few others, and my own kitchen.

[johnnie]

1. Sounds good and hope it works

I've been wanting to get a smoker so bad lately, but the cash flow is next to nil. How long you smoking it for? Don't forget to post your results.

[DemoTex]

2. I'm planning on four hours.

I'm stirring the pans every 30 minutes or so. I've also got some Andouille sausage smoking so that I can make chicken and sausage gumbo later on today.

[Suich]

3. Interesting...I never thought about using the smoker for salt.

I'll see if I can get my nephew to try it, since he's the one with the smoker!

:)

[Akoto]

4. I thought you were literally smoking salt. That would sting! n/t