Instructions: I place a bowl of salt inside the smoker when it is cooking and let the salt absorb the smoke. It will get brown and crusty on the surface. When I am through cooking, I mix this in with the rest of the salt. It naturally dries out and is ready to be smoked again.

After a while it gets brown throughout and when the color gets dark enough, it is then called mesquite smoked salt or whatever kind of fuel you are using.

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