Joe InJersey
TVWBB All-Star
I tried smoking some coarse sea salt last weekend with a pretty good result. Used a sheet of aluminium foil with folded edges for a "tray" and put a thin layer of salt on it. Then while I was making some beer can chicken I left it on the grate away from the bird (but in the smoke). It took on a nice brownish grey color and I used a little in some sauteed snow peas... it added a nice "outdoor" smokiness to an "indoor" meal.
Comments? Suggestions?
Comments? Suggestions?