Plot twist: you can do the same thing for 10$. 2 aluminum foil pans, one upside down on top of the other, there’s your “grill”. An aluminum foil burrito stabbed with a fork many times filled with wood chips burns the same. Same result, hundreds of dollars difference.
This is something I've been wanting to try! Can you tell a difference between this and purchased smoked paprika or salt from the store? Have you ever tried this with course kosher salt? Or lemon pepper?? Thanks for the video Nate!
Thanks Rusty!! Honestly I have never bought smoked paprika so really have no clue. That or smoked salt LOL. I say experiment with whatever you have. I have been using the paprika in tacos and its excellent!
I jar mine up in a mason jar and leave it for a week. It gives it an even taste through the salt. I hot smoke mine at 235 f and use knife and hatchet shavings. Just made wild black cherrywood smoked salt that is my favorite so far.
Any tips on how to let it cool before storage? Wondering if cooling in the open air would give rise to having it attract moisture? Any tips would be appreciated. I have a Traeger Elite Junior, and also a cold smoke tube so looking to do this soon. Great Video BTW!!
Thanks Daniel!! I dont think it got too warm. Pretty sure the joe stayed under 90F for this whole cook. Thats the nice part about doing this during the winter and having a supply until next winter. Id say wait for a cold day and use the smoker tube. Cheers!
Great vid! I was wondering about the amount of time it takes to smoke these. I've seen everything from one hour to 12-14 hours. I have a traeger pellet grill if that helps to answer the question. I would also like to ask what song you used, sweet, salt smoking tune!
Thanks Jim! - I would just use one of those smoker tubes in the traeger....Unless you have the cold smoke attachment. I would go at least 6...maybe more if you want a really smoky finished product.
I'll definitely try that, I have a circular tube so that should work perfectly. No cold smoking attachment yet, it's an old traeger, so I'm going to see if I can "digitize" it myself before any other add ons!
@@WhiteThunderBBQ Oh cool! I have a smaller size Traeger (Renegade) and a smoke tube. And today I decided I was gonna try to make some smoked salt. And Paprika. Glad I found this video and your comment!
I have a setting on my Traeger that is a smoke setting and it’s the 71f. So I would just use that setting and not use a pellet tube like u used. That would be correct? Love the vid. If my theory is correct I will use ur vid as a guide to smoking salt and other spices. Thanks mate. From Australia 🇦🇺 here.
Nate, so that's how smoked spices are made! Thank you for the great video tutorial!!
Thanks John!! Cheers bud! Catch some big ones :-)
*Nate this is a killa video...I'm giving this a try.*
Thanks Ray Mack - you gotta keep me posted on how it turns out!
Thank you!! Save a lot of money doing this.
Thanks Harry!! Cheers!!
Pretty straightforward man thanks! What type/flavor of pellets do you use by chance?
thanks Rook! Think this was hickory?
Plot twist: you can do the same thing for 10$. 2 aluminum foil pans, one upside down on top of the other, there’s your “grill”. An aluminum foil burrito stabbed with a fork many times filled with wood chips burns the same. Same result, hundreds of dollars difference.
I am not saying you have to do it on this grill....any grill will work hahaha.
Plot twist: if you already own the grill you don't have to pay $10 for aluminum foil pans.
Let us know how your homemade grill works next time you smoke a brisket. :)
This is something I've been wanting to try! Can you tell a difference between this and purchased smoked paprika or salt from the store? Have you ever tried this with course kosher salt? Or lemon pepper?? Thanks for the video Nate!
Thanks Rusty!! Honestly I have never bought smoked paprika so really have no clue. That or smoked salt LOL. I say experiment with whatever you have. I have been using the paprika in tacos and its excellent!
Rxcellent video, Nate! Very cool tutorial.
Thanks John!! Got my book :-) wifey said she wants beef and barley soup now!
Well you now have the recipe, better make her some! It's really good!
That's cool Nate! Might have to try it! Rock On!
word!! I was surprised at how much smoked salt was....now I have enough for a year LOL
Wow that looks so easy. Thank you
Thanks brother!!
I'm considering doing this very soon. I was wondering, should you let the salt set for a while before using or can it be used say the next day?
I am not sure if I had to let it mellow - all I know is I am out and it sucks hahaha Thanks Tom!!
I jar mine up in a mason jar and leave it for a week. It gives it an even taste through the salt. I hot smoke mine at 235 f and use knife and hatchet shavings. Just made wild black cherrywood smoked salt that is my favorite so far.
Awesome Nate! Thanks for sharing this.
Thanks so much brother!!
Hey Nate! Liked the use of the pipe fittings.....that's Heavy Metal
hahah - Thanks brother!! Use things that last forever LOL
Heavy metal better survive, whimsy music will die.
🤘🤘
Any tips on how to let it cool before storage? Wondering if cooling in the open air would give rise to having it attract moisture? Any tips would be appreciated. I have a Traeger Elite Junior, and also a cold smoke tube so looking to do this soon. Great Video BTW!!
Thanks Daniel!! I dont think it got too warm. Pretty sure the joe stayed under 90F for this whole cook. Thats the nice part about doing this during the winter and having a supply until next winter. Id say wait for a cold day and use the smoker tube. Cheers!
Great vid! I was wondering about the amount of time it takes to smoke these. I've seen everything from one hour to 12-14 hours. I have a traeger pellet grill if that helps to answer the question. I would also like to ask what song you used, sweet, salt smoking tune!
Thanks Jim! - I would just use one of those smoker tubes in the traeger....Unless you have the cold smoke attachment. I would go at least 6...maybe more if you want a really smoky finished product.
I'll definitely try that, I have a circular tube so that should work perfectly. No cold smoking attachment yet, it's an old traeger, so I'm going to see if I can "digitize" it myself before any other add ons!
@@WhiteThunderBBQ Oh cool! I have a smaller size Traeger (Renegade) and a smoke tube. And today I decided I was gonna try to make some smoked salt. And Paprika. Glad I found this video and your comment!
@@Mrs.VonChin cool!!! Let me know how it turns out!
@@WhiteThunderBBQ OK! Thanks!
I have a setting on my Traeger that is a smoke setting and it’s the 71f. So I would just use that setting and not use a pellet tube like u used. That would be correct? Love the vid. If my theory is correct I will use ur vid as a guide to smoking salt and other spices. Thanks mate. From Australia 🇦🇺 here.
Honestly I am not sure - I guess I would try it and see how it turns out. Let me know how it turns out Mike. Cheers!
Awesome - save the bucks and smoke it yerself! Now I know that you just had smoke goin with no heat, but do you know what the temp was in there?
+Barlow BBQ thanks B!! It got to about 70F at the greatest... ran the probe the while time to see what it was.
THIS IS SOME BOPPIN MUSIC MAN
Thats whats up!! Cheers!
Very cool. I need to give this a go :)
Super easy Lasse - and the weather is perfect for it right now! Thanks bud!
Looks good!
Thanks!!
You think it matters what kind of salt?
Depends what you are going to use it for - I use this flake salt as a finishing salt mostly so you want that texture it gives. Thanks Mack!
KILLER 🖒
Cheers bud
Thanks my Canadian brother!
i do this a bit man cool.
Yeah - its super easy!
Yessssss
Thanks Chyna!!
Smoke um if ya got um.
WORD!
Nicee video 👌👌#2👍
Thanks Olivia!!
terrible music
ohh well