Quote:
Originally Posted by never_enough
Yeah and thats where I will need to do some research on the flavors different woods will have on the salt. Never smoked anything before, but now that I have a house and a yard, time to start grilling and smoking!
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Different smoke woods will cause the salt to make the the food taste as if it were given a small shot of that particular smoke wood.
As for smoking your own, hope you have a lot of patience, it takes a long time (2-3+ days smoke time for one of the commercial guys near me) to go "fully brown-black" because it's so dense. Shorter smoking times might or might not be fully effective, I ran 18+ hours on some mesquite wood for a good friend here as a substitute for Kiawe wood and it barely put a dent in the salt. 72 hours would have been a good start.