Making smoked salt in a pellet smoker with Hawaiian sea salt and cherry pellets is a straightforward process that’ll add a sweet, smoky depth to your salt. Here’s how to do it step-by-step.
What You’ll Need
Hawaiian sea salt (coarse or fine, depending on your preference)
Cherry wood pellets (for a mild, fruity smoke flavor)
Pellet smoker (like a Traeger, Pit Boss, Monument, or similar)
Baking Tin (aluminum foil trays work great)
Parchment paper Pre cut (optional, to line the tray and prevent sticking)
Tongs or a spoon for stirring
Moisture Absorbers Increases shelf life for your larger batches
Steps
Prep the Salt and Tray. Pour the Hawaiian sea salt into the shallow tray, spreading it out in an even layer. You don’t want it too thick—about ¼ to ½ inch deep works best so the smoke can penetrate evenly. If you’re worried about the salt sticking to the tray or picking up metallic flavors, line the tray with parchment paper first.
Set Up the Pellet Smoker. Fill your pellet smoker’s hopper with cherry wood pellets. These give a mild, sweet smoke that pairs beautifully with the minerality of Hawaiian sea salt. Set the smoker to a low temperature, around 180–200°F (82–93°C). You’re not cooking the salt; you’re just infusing it with smoke, so low and slow is key.
Cold Smoke the Salt. Place the tray of salt on the smoker grates once it’s producing a steady stream of smoke. Close the lid and let it smoke for 2–4 hours, depending on how intense you want the flavor. Stir the salt every 30–45 minutes with tongs or a spoon to ensure all the grains get even exposure to the smoke.
Monitor and Taste Test. After about 2 hours, take a small pinch of the salt and taste it. If the smokiness is too subtle, let it go longer, up to 4 hours. Cherry wood gives a lighter smoke flavor compared to something like hickory, so don’t expect it to be overpowering—it’ll be more of a nuanced sweetness with a smoky edge.
Cool and Store. Once you’re happy with the flavor, remove the tray from the smoker and let the salt cool completely at room temperature. Transfer it to an airtight container (like a glass jar) to lock in the flavor. It’ll keep for months, just like regular salt.
Tips
Weather Matters: If it’s humid out, the salt might clump a bit during smoking. That’s fine—just break it up when it cools.
Experiment: If you want a stronger smoke profile, you can mix in a small amount of hickory or mesquite pellets with the cherry, but go easy—they can overpower the delicate Hawaiian sea salt.
Use It: This smoked salt is killer on grilled meats, roasted veggies, or even sprinkled over chocolate desserts for a sweet-salty-smoky vibe.
Why Hawaiian Sea Salt and Cherry Pellets?
Hawaiian sea salt has a unique mineral tang that plays well with smoke. The cherry pellets bring a subtle fruitiness that complements the salt’s natural flavor without overwhelming it, unlike heavier woods like oak or mesquite.
Give it a shot and tweak the smoking time or pellet type to your taste. Let me know how it turns out!