Yes, but not with a stove-top smoker. I have a Big Chief and I just put the salt in a shallow pan and toss it in the smoker when I'm doing something else. Very easy. Shake it to stir once in a while. You can make it as strong or mild as you like.

I use mine in beef dishes, especially with tomatoes. Bean soups, savory dips (carmelized onion with smoked salt is good), sprinkled on meats at serving time.

I find that it changes flavor after some time, so do small amounts and use it up!! Mine is not stored in an ideal location though, so possibly would keep better in fridge or freezer. Seal well, it tends to permeate everything!

Deanna

I was just at West Side Market in Cleveland OH this morning. One of the vendors has hickory smoked and applewood smoked salt. The hickory was $3/oz and the applewood was $2.50 or $2.75. It lasts me quite a while. I have never tried making my own. Usually my smoker is too full of meat to do something like that, even if I had thought of it! Mine is stored in plastic containers with snap on lids.

Tami

I have never made it but love the alder smoked salt from Savory Spice Shoppe.

Here is a link that might be useful: Alder Smoked Salt

I love the flavor of smoked salts. I have a pack from the Spice Exchange in Portland that I bought almost 2 years ago --Alder and Hickory. Both are delicious on grilled meats! I use them more as a finishing salt to capture the most flavor. Perhaps I should order some more for a fresher batch :-D

I have never made it, either, but I love the Apple wood smoked salt from Maine Seal Salt Company. It is amazing on pizza especially. I haven't tried the Hickory yet... why mess with perfection?

My DH and I toured their greenhouse evaporators a couple of years ago when camping nearby. Very cool.

Here is a link that might be useful: Maine Sea Salt