Smoking salt

[bullsi1911]

I love having smoked salt on hand, but I hate paying the insane prices at the store.  Anyone have tips or tricks for smoking salt in the BDS?  I just rolled smoke for 2 hours on a test batch on the top rack while doing the first smoke on a brisket (Gotta use those extra shelves for something).  I just did a thin layer on a shallow 'boat' of tin foil that took up half the top rack- did not want to block the smoke circulation.

Am I doing it right?  Should I do it as a cold smoke with nothing else in the smoker?

[beefmann]

looks like your  on the right  track, Just an idea is take tin foil and cover  the rack just enough to go up the edges and fill  it with salt.. then  smoke

[Habanero Smoker]

I use a shallow aluminum pan, and spread a thin layer of salt and occasionally stir while I apply the smoke.

Depending on what you have in the smoker, sometimes even with the proper vent opening, some condensation can form and drip down. To prevent it from dripping onto the salt, if you have an extra rack space, cover the bottom of a rack with a couple of layers of cheese cloth. Place this above the rack that you have the salt on. Of you can invert a rack and place it over the rack that has the salt. Then spread the cheese cloth on top of the inverted rack. You will still get plenty of smoke circulation. If any condensation forms and drips down the cheese cloth will catch it.

[manxman]

use a shallow aluminum pan, and spread a thin layer of salt and occasionally stir while I apply the smoke.

I  use greaseproof cooking paper and do exactly the same as Habs suggests, normally cold smoke it on it's own but have done it with cold smoke items such as blocks of butter and cheese. Stirring the salt a bit a couple of times does help.

On one occasion it did get quite damp, think some moisture came off the cheese / butter on a warm day so I dried it off gently at a low temp in the oven and the salt was fine.