Those of you that own smokers-You can use it to smoke spices and herbs. I have seen various smoked salts for sale at upscale foodie places and decided to try and smoke my own. Just put Kosher salt in an aluminum pie plate in the smoker. I have a bunch of different smoker chips, apple, cherry, mesquite, bourbon, etc. Don't leave it in too long, as the salt observes the smoke pretty fast. I have only done salt and basil. I use fresh basil and after it's smoked, I finish it in the dehydrator.
we've smoked some course sea salt which we put into a grinder (like a pepper mill) for use at the table .... to do so, we poured a thin layer of salt onto an aluminum sheet and cold (hickory)smoked it for a bit over an hour .... it turned out OK but the next time I think I'll smoke it for a couple of hours
In college I tried this but felt not good. The effects vary greatly from person-to-person, simply because everyone is physiologically different. Just like some people can eat spicy food; while others can’t. Each individual will have a different reaction to Herbal Smoke.
Hate living in the house which is like a box.
So I like Tent Camping.
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