Smoked Salt Guide: What It Is & How to Use Smoked Salt

Smoked Salt Guide: What It Is & How to Use Smoked Salt

Smoked salt is one of the easiest ways to add real BBQ flavor to food without firing up a smoker. A small pinch can make scrambled eggs taste like they came off a campfire, give roasted vegetables a smokehouse edge, or turn a plain steak into something special.

This guide explains what smoked salt is, how it differs from regular salt, the best ways to use smoked salt in your kitchen, and how to choose between hickory and applewood.

Quick answer: Smoked salt is salt that has been slowly smoked over a wood fire so the crystals absorb smoky flavor. Use it as a finishing salt sprinkled on food right before serving, or in place of regular salt in rubs, marinades and recipes. Start with a little less than you would use of regular salt, then taste and adjust.

What Is Smoked Salt?

Smoked salt starts as regular salt crystals. The salt is spread out and exposed to wood smoke for an extended time, often days, so the smoky flavor and aroma soak into every crystal. The wood used, such as hickory, applewood, mesquite or oak, shapes the final flavor.

Many smoked salts are cold smoked, meaning the salt is kept away from direct heat while it absorbs the smoke. Both Perry Spices smoked salts are naturally cold smoked over real wood.

Smoked Salt vs. Regular Salt vs. Liquid Smoke

When shopping, read the label. Some "smoke-flavored" salts get their flavor from added smoke flavoring rather than real wood smoking.

Hickory vs. Applewood Smoked Salt

The wood makes a big difference. Here is how our two smoked salts compare.

• Hickory Salt: Naturally cold smoked over real hickory for a rich, robust smokehouse flavor. Hickory is the classic BBQ wood, so this is the one to reach for when you want bold, bacon-and-brisket smoke. Great on steaks, burgers, pork, bacon, turkey, potatoes and eggs.
• Applewood Smoked Salt: Naturally cold smoked over real applewood for a smoother, milder smoke. Fruitwoods like apple are gentler than hickory, which makes this a great fit for chicken, salmon, eggs, vegetables and even popcorn.

Both are all natural, MSG free, gluten free and have no fillers. Not sure which to choose? Keep one of each: hickory for bold dishes, applewood for lighter ones.

How to Use Smoked Salt

1. As a finishing salt

This is where smoked salt shines. Sprinkle a small pinch over food right before serving so the smoky aroma hits first. Try it on:

• Grilled or pan-seared steak, sliced
• Fried or scrambled eggs and avocado toast
• Baked potatoes, fries and roasted vegetables
• Sliced tomatoes, corn on the cob and grilled peaches
• Popcorn tossed with melted butter

2. In place of regular salt while cooking

Use smoked salt in rubs, marinades, soups, chili, beans and burger patties to build smoky flavor from the inside. Long, wet cooking softens the smoke a bit, so many cooks season with smoked salt during cooking and add a little more at the end.

3. To add smoke flavor without a smoker

Cooking indoors or on a gas grill? Seasoning oven-roasted chicken, pork chops or salmon with smoked salt gives them a smokehouse taste without the wood chips.

4. In sweets and drinks

• A few crystals on chocolate chip cookies, brownies or caramel
• A pinch in hot chocolate
• Rim a glass for a smoky Bloody Mary or margarita

Smoked Salt Uses at a Glance

How Much Smoked Salt to Use

Smoked salt is still salt, so it seasons just like regular salt, with smoke on top. Because crystal sizes vary from brand to brand, the same spoonful can taste saltier or milder than what you are used to. Start with a little less than your recipe calls for, taste, then add more. As a finishing salt, a small pinch per serving is usually plenty.

Pairing Smoked Salt With Rubs

Smoked salt pairs well with salt-free blends. For example, Taco Time contains no salt, so adding a little smoked salt brings both seasoning and a smoky edge to tacos, fajitas and carnitas. If you are using a rub that already contains salt, like Backyard BBQ Rub, save the smoked salt for a light finishing sprinkle instead.

How to Store Smoked Salt

Store smoked salt in a tightly closed container in a cool, dry place away from the stove. Moisture can make salt clump. Salt itself keeps for a very long time, but the smoky aroma is strongest when the container stays sealed between uses.

Smoked Salt FAQ

What is smoked salt used for?

Smoked salt is used to add smoky flavor to food. It works as a finishing salt on steaks, eggs, vegetables and popcorn, and in place of regular salt in rubs, marinades, soups and recipes.

What does smoked salt taste like?

It tastes salty with a smoky, campfire-like flavor. Hickory smoked salt is bold and robust, while applewood smoked salt is smoother and milder.

Can I use smoked salt instead of regular salt?

Yes. Start with a little less than the recipe calls for, since crystal size varies, and taste as you go. Keep in mind it will add smoky flavor to the dish.

Is smoked sea salt the same as smoked salt?

Smoked sea salt is smoked salt made from sea salt. The base salt, the wood and the smoking time all affect the final flavor.

What is the best smoked salt for cooking?

Choose one smoked over real wood. Hickory is best for bold BBQ flavor on beef and pork. Applewood is best for lighter foods like chicken, fish, eggs and vegetables.

Should I cook with smoked salt or finish with it?

Both work. Finishing gives the strongest smoky aroma. Cooking with it builds smoky flavor into the dish. Many cooks do a little of each.

Does smoked salt replace a smoker?

It will not create bark or a smoke ring, but it is a great shortcut for adding smoky flavor to food cooked indoors or on a gas grill.

Bring the smokehouse home. Grab Hickory Salt for bold BBQ smoke and Applewood Smoked Salt for smooth everyday smoke, and keep both within reach. Looking for a full cook to try them on? Start with our tri-tip temperature guide. One shake. Real wood-smoked flavor.