Spread the salt in an aluminum foil drip pan about ⅛ inches thick. Alternatively, use a baking sheet dedicated for smoker use or a splatter screen mounted over a drip pan to increase aeration. (Refer to pictures in post).

Set up the smoker according to the manufacturer's instructions and add wood as per the manufacturer's instructions.

Place the salt in the smoking chamber at about 225-250 F or even as high as 300-325F. Smoke for 4 to 6 hours, stirring every half an hour or so to make sure all crystals get exposure to the smoke. Stop smoking once the salt tastes the way you want to.

Spread the salt in an aluminum foil drip pan about ⅛ inches thick. Alternatively, use a baking sheet dedicated for smoker use or a splatter screen mounted over a drip pan to increase aeration. (Refer to pictures in post).

Set up the smoker according to the manufacturer's instructions and add wood as per the manufacturer's instructions.

Place the salt in the smoking chamber and maintain a temperature of 80 F or lower. Smoke for 10 to 12 hours or until the salt reaches the desired intensity of flavor. Stir it from time to time to make sure smoke penetrates all sides of the crystals.

Spread the salt in an aluminum foil drip pan about ⅛ inches thick. Alternatively, use a baking sheet you have dedicated to smoker use or a splatter screen mounted over a drip pan to increase aeration. (Refer to pictures in post).

Place on the grates of a gas grill and next to it place a lit pellet tube or tray with your pellets of choice. Smoke for 6 to 12 hours replenishing pellets as needed, until the salt is smoked to your liking.