Smoked salt tastes salty, smoky, and slightly earthy. The flavor should be rich and noticeable, but not bitter or burnt.

The exact flavor can vary depending on the type of wood used and how long the salt is smoked. Some varieties are mild and slightly sweet, while others have a deeper and stronger barbecue flavor.

Because it is still salt, a little goes a long way. Start with a small amount, taste your food, and add more if needed.

Smoked salt works especially well on:

• Steak, burgers, and ribs
• Chicken and pork
• Fish and shrimp
• Eggs
• Potatoes and fries
• Roasted vegetables
• Soups, beans, and chili
• Popcorn and roasted nuts

One of the easiest ways to use it is as a finishing salt. Sprinkle a small amount over your food after cooking so the smoky aroma stays strong and noticeable.

You can also use it during cooking. Try adding it to marinades, dry rubs, sauces, soups, or seasoning blends. When using it in a recipe for the first time, replace only part of the regular salt so the smoke flavor does not become too strong.

Fine smoked salt is best for everyday seasoning because it spreads evenly and dissolves quickly. It works well in marinades, sauces, fries, eggs, soups, and spice blends.

Coarse smoked salt is better as a finishing salt. The larger crystals add texture and small bursts of smoky flavor to steak, seafood, roasted vegetables, and other finished dishes.

Try sprinkling smoked salt over a fried egg, hot fries, roasted chicken, grilled vegetables, or a freshly cooked steak.

Smoked garlic salt is another great all-purpose option because it adds garlic, salt, and natural smoke flavor in one step. It is especially good on chicken, potatoes, pork, eggs, and vegetables.

Smoked salt is a simple way to bring wood-fired flavor into everyday cooking. You do not need a smoker, a grill, or a complicated recipe.

Use it lightly, experiment with different foods, and treat it as both an everyday seasoning and a finishing salt. A small pinch can add an entirely new layer of flavor to even the simplest meal.