What Do You Use Smoked Salt For?

[Draznnl]

I was recently gifted some smoked salt (some hickory smoked and some alderwood smoked). While I can see using the hickory in a rub when using hickory pellets in the Yoder to amplify the smokiness, I have no real ideas for the alderwood smoked salt. So, I turn to the knowledge of the Pit and ask, what do you use smoked salt for?

[bbqLuv]

Alder is used for smoking fish here in Portland OR if I remember correctly. Try it on fish.
Smoking wood chart | Ultimate guide to the wood you should use (lakesidesmokers.com)
"Alder is hands-down the best wood for smoking fish. When smoking salmon, trout, or other fish, the best woods to use are alder, apple, or cherry. Alder wood flavors are best described as lightly smoky and neutral. This type of smoking wood doesn’t impart a lot of flavor to the fish, so it lets the natural taste of the seafood shine through."

Your post enticed me to do research. You searched for fish - Meathead's AmazingRibs.com

[scottranda]

I’ve used it for hash browns. Or eggs.

[STEbbq]

Desserts! Brownies, chocolate chip cookies and cakes…

[mrichie1229]

Smoked chocolate chip cookies would be interesting.

[rickgregory]

Flavored salts are always (here at least) used as a finishing salt, i.e. a spice used at the table. Fish is a good use, as are grilled veggies etc. Basically, use it as an accent when you want both salt and a slight smoky note. I'd never use it during a cook - the flavor will get lost and you're wasting it at that point.

[texastweeter]

Same.

[MarkN]

Ditto. And on hard boiled eggs and egg salad.

[texastweeter]

Think garnish not ingredient. Also can be used with drinks.

[WayneT]

Yessir. Put some o’ dat on the rim of the glass of your next ‘Rita.

[Murdy]

I've never used smoked salt, but I've used smoked black pepper (primarily as a finisher) and smoked paprika (primarily as an ingredient when I wanted a little smokiness to whatever I was cooking). I would tend to agree that salt would primarily be a finisher, as you probably couldn't add enough to make the smoke taste come through without making the dish too salty.

[jfmorris]

Funny - I asked this EXACT question a few weeks ago. Got some suggestions, but I still have not done anything with my hickory smoked salt...

[Draznnl]

I probably read your post at the time and promptly forgot about it because I didn’t have any smoked salt. I’m thinking of trying some on the rims of margarita glasses this evening.

[texastweeter]

Good choice

[acorgihouse]

I had a friend give me some, years ago, that she made when she got her smoker. It was very strong, and I let it kick around for several years, then visitors at my house one weekend put it on the rims of Bloody Marys. It is pretty strongly smoky (what's left of it) and I don't much like having straight salt on the glass rim, but is a good little garnish to sprinkle on. Not sure I like it enough to smoke my own when I run out, maybe I will but not leave in so long, tho' it does have it's place.