Preheat your smoker to 225°F using your favorite smoking wood.
PREP SALT:
Spread the salt evenly on a splatter screen. This allows the smoke to circulate the salt and penetrate better.
SMOKE SALT:
Once the smoker is at temperature, place the splatter screen onto the grates and close the lid. Stir the salt every hour until it reaches the smokiness you desire. We smoked for 9 hours.
COOL:
Remove the splatter screens from the smoker and allow the salt to cool completely.
STORE:
Once cooled, transfer the smoked salt to an airtight container. It will store well for 4-6 months.