COOK IT.
01
For cold smoking, the temperature must be 80°F or below, so we recommend using a Pit Boss smoke tube on your grill. Fill the smoke tube with your choice of pellets, light, and place on the grill.
02
Pour the salt into a baking pan or on a piece of aluminum foil with the sides folded up to prevent the salt from spilling.
03
The amount of smoke time depends on your flavor preference. Try cold smoking your salt for approximately 20-40 minutes, mixing every 10 to 15 minutes. For a stronger smoke flavor, you can return the salt to the smoker until it’s reached your desired flavor.
04
Store in a sealed container until ready for use.