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Hickory-Smoked Sea Salt

Posted by mmillet on May 4, 2014

Hickory-Smoked Sea Salt

Similar to how some of the best things in life come in small packages, sometimes it doesn't have to be complicated to be delicious. Turn your regular sea salt into a flavor bomb in two simple steps and completely change the dynamics of every rub or seasoning you make!

We gave the sea salt a one-two punch by mixing in liquid smoke (which is simply distilled smoke, and intensely flavored) and the smoke from your Traeger. You can even use this homemade hickory-smoked sea salt as gifts for your fellow barbecue enthusiasts.

Imagine using it on your pulled pork, smoked steak, your next chicken challenge conquest or even bacon-wrapped asparagus. The possibilities are eternally tempting.

Smoke some salts to keep your stash fully-stocked and ready by following our From Pulled Pork to Peach Pie recipe.


PELLETS: Hickory
PREP TIME: Less than 5 min.
COOK TIME: 2 to 3 Hours
SERVES: Makes 1 cup


1 cup medium-grind sea salt or kosher salt
1 tbsp. liquid smoke


When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).

Line a rimmed baking sheet with parchment paper or aluminum foil. In a small mixing bowl, combine the salt and liquid smoke and stir thoroughly to mix.

Spread the salt in a single layer on the baking sheet.

Hickory-Smoked Sea Salt

Smoke for 2 to 3 hours, or until the salt is dry, stirring occasionally.

Hickory-Smoked Sea Salt

Store for up to a year in a tightly sealed jar.

Hickory-Smoked Sea Salt


Hickory Smoked Sea Salt Recipe.docx (11.38 kb)