- At least 1 hour before grilling, soak plank in enough water to cover. Place a weight on plank so it stays submerged during soaking.
- Fold a piece of heavy foil to form a 10x4x1-inch pan.
- For a charcoal or gas grill, place plank on the rack of an uncovered grill directly over medium coals for 3 to 5 minutes or until plank begins to crackle and smoke. Place foil pan on the plank and sprinkle salt evenly into foil pan. Cover and grill for 20 to 25 minutes or until salt turns a very light brown.
- Remove plank from grill. Slide foil pan from the plank; cool. Store salt in an airtight container.
From the Test Kitchen
Any type of wood will work for making smoked salt. For mild smoke flavor, choose alder, apple, maple, or cedar. For a more assertive smoke flavor, choose walnut, pecan, oak, hickory, or cherry. Make a customized seasoning blend by combining smoked salt with your favorite dry spice rubs.
Nutrition Facts (Smoked Salt)
- Per serving:
- 390 mg sodium