Collection: Smoked Salts and Blends

We discovered many years back that in addition to smoking meats and fish, we could place a pan or two of salt or pepper in the smoker, and come away with an amazingly flavoring improvement on the everyday white salt we had always used. Many foods benefits from an additional dash of wood-smoked flavor; meats, soups, casseroles, egg dishes, baked chicken, Mexican entree’s of every shape and size, Grandma’s cream gravy, baked potatoes, fish, in fact pretty much everything you can think of, (ok, so maybe not the cinnamon rolls, but you get the idea....). Because although we all love the taste of outdoor cooking, it’s not always practical to fire up the grill. Bon Appetit!