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
Activating this element will cause content on the page to be updated.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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