Smoked Salt: The Ultimate BBQ Hack?

[@MadScientistBBQ]

Check out the Carbon Steel Collection and Made In’s other cookware being using my link to save on your order - madein.cc/1224-madscientist10

[@ruthlessgoat3702]

I bought one of these through your channel a couple or three years ago. Best skillet ever.

[@orional1977]

I just smoke my own salt, butter, peppercorns, and cheese in the winter months with a pellet tube. Never noticed a difference using the salt on ribs but it is a welcome flavor for pasta dishes, seafood, and other things that wern't smoked.

[@crizo7]

I’ve done a substantial amount of smoked salt testing bc I had to give away my offset when I moved into town in an apartment with just a small balcony. 100% agree the intensity and the quality of flavor is not the same. However, I have something to add. The salt you used is light and that in my experience means it was quick smoked salt. Probably 12 hours out so. It works as a finishing salt better than a prep salt. A little on a cooked steak. So like if you sous vide then sear in a pan, sprinkle a little on as finishing salt. Dark salt that is 48 hot smoked is much more intense. And a little hammy. That you can dry brine or put a bunch in with the meat in a bag for sous vide. It adds a lot more flavor than the quick smoked salt - but hammier. It is similar to if you cold smoke with a pellet tube for 30 min before you grill on a gas grill. Which is also hammy imo. Kind of like if you put meat in a sous vide vacuum bag with regular salt and then leave it in the fridge for a week before cooking - I don’t know the science but it makes the meat hammy. I never really got liquid smoke to work how I’d like. I tried a few types of wood (and only use the pure liquid smoke - many kinds have other things added) and it was always too much of the dirty flavor (and I’m a dirty guy when it comes to offset) A pellet grill running high smoke mode is better than either but at that point I rather do an offset if available or just a kettle. Neither of which I have been able to do for the last several years unfortunately.

[@oldshovelhead]

This is a really great comparison. Thanks Jeremy. When I make ribs on the smoker, they're smoked ribs. When I make ribs in the oven, they're oven ribs. I don't change my rub or my sauces. If it walks like a duck and quacks like a duck - they're either smoked or oven cooked. let's see I can go on - an Evo isn't a Shovelhead, but they're both Harleys. I'll take the Shovelhead all day long. gosh I hope that makes sense.

[@GrillSergeant]

Someone once threw NaCL at me and I yelled “that’s a salt!” 😆

[@DirtTx]

Do a video with smoked salt but on a grilled steak

[@bamacheats]

No offense…this comparison would be similar to comparing toilet paper using 500 grit sand paper, 1000 grit sand paper, or Charmin extra soft.

[@bobbywong9392]

Weather's getting wacky everywhere Jeremy.. stay warm everyone and Happy (early) Holidays everyone.

[@maxa2826]

You should really grind your own pepper from whole peppercorns. So much better than the preground stuff! I just use a dedicated coffee grinder that I have set aside for spices.

[@peyton1296]

Finally!!!! I've been wondering the same thing. I've been trying to make my own at home.

[@pecosnick45]

I only use smoked salt in all my hand made rubs. Specifically the Maldon’s. It makes a huge difference. Its not a replacement for smoking but its one hell of a flavor enhancer for both smoked and grilled meats.

[@post-oakTX]

Hey @MadScientistBBQ - great vid! Can you pleeeeeassseee do the follow up vid from your Brazos Modded (baffle removed and stack ext.) vs the Franklin pit? It's been forever since you teased us with that one! Love all the content keep it coming!

[@garryhammond3117]

Great comparison. - Emma seems to know what she likes. - lol With winter here, (especially in eastern Canada) cooking moves indoors. - Cheers!

[@earfdae]

Smoked salt is mainly for finishing... not to be a substitute for smoking meat.

[@vincerogers6753]

More Emma Reviews. Cutest thing ever.

[@misinformationwithrandy]

Add smoked salt to soups like chicken noodle soup. It's a game changer.

[@toto8918]

I like the last part of this video.

[@michaelkramarczykjr8196]

Crazy. I JUST tried this myself. Added a little habanero also.

[@jeremiahkoester6623]

I would be curious if you smoked all 3. Would it add new dimensions?

[@n1r0l]

How about going to 11: Liquid Smoke, smoked salt on the smoker! Would it taste like a pack of Lucky Strikes?

[@BbqMikeG]

A cruise ship once served me 4 kinds of salt on a plate for me to dab my steak in. I thought it was pretty fancy. Their smoked salt was pretty tasty, but it didn't make me think of smoked meats at all. Maybe those smoked salts are for dabbing.

[@galeneph210]

Great experiment Jeremy! I love the various tests and explanations. As I watched you cutting on your wood cutting board it made me wonder, how do you clean and maintain your wooden cutting boards scientifically 😉 what process do you use and how often? Like everything in cooking, I’ve read 1000 different ways to do it, and how do you deal with rancid or off odors? Thanks again for an educational and entertaining channel:)

[@Z1ldjian2785]

9:31 Something i just noticed. With that exhaust fan sitting right above your smokestack, does it not create a vacum drawing the smoke out of the smoker faster than if the fan wasn't on?

[@eldibs]

It would be interesting to see how the smoked salt behaves when dry-brining meat, if it carries the smoke flavor through the whole piece of meat or if the smoke flavor just stays on the surface.

[@suremade3617]

Taste like licking an ashtray 😂 Nice smoker🤌

[@jimbrock8310]

I have cold smoked salt with Hickory. Shaking it up often and getting it a very dark grey to black. It has a very good flavor profile but I do not use it when I am smoking something. I use it on eggs potatoes veggies or whatever. Brings a very good flavor to the table! I think it was old world seasonings that made it when I first tried it! I have not seen it on a shelf for probably 40 years. But done right it is good.

[@cannistershot2277]

Smoked salt is more of a finishing salt to add a burst of flavor as food is served just before eating the food item. I don't think it's meant to be used in the way you are testing it here.

[@reveljoe]

Have you considered smoked pepper. I've bought smoked course black pepper from Central Market here in Dallas and it smells amazing. I've not tried it on a brisket but now I'm super curious.

[@djdraper2164]

Secret to my success!

[@DuckieDooh]

I do really like smoked salt on my veggies

[@Z1ldjian2785]

9:24 Hickory, Mesquite, and Cherry are all easily discernable. Oak, Pecan, and Peach oh and Apple might be harder. At least for me 😅 Edited to say I'm a dumbarse. I thought you were referring to wood, not the salt. Edited instead of deleted to own my dumbarseness 😄 🤣 😂 😆

[@stephenveerasammy3074]

Bro... I'm 34 years old needing to take grade 11 chemistry. This helped

[@johnddavis77]

Now I need to know if smoked Peppercorns are worth it!

[@No_Worries83]

Bro just put a small salt shop out of biz. 🤣

[@jayperrino6802]

The smoked salt may be good with a direct heat cook.

[@urfavpinoy]

Hello, with pellet smokers not getting the same smoke taste as that of a offset. Do you think it would be great to use a smoked salt for pellet smokers to possibly enhance the smoke taste?

[@rickpenick2187]

how long you cook the ribs in the oven? temps again i know you mentioned. also how long in the grill? temp etc? thx

[@TheDarknessBane]

Have you seen Adam Ragusea's video on Liquid Smoke? I think it's worth experimenting with!

[@SaltyBollocks1]

In short, if you want real barbecued ribs, buy an offset. Great assessment, Jeremy. 👍

[@keviny1936]

Do you ever season the ribs and then dry brine them overnight in the fridge uncovered? I've had some apple wood smoked salt that was good. Can you make your own smoked salt?

[@chinlebbq1]

Liquid smoked as a binder for the win. Plus smoke salt cooked in the smoker. What could go wrong.

[@dennisschickling2249]

Nice Video. #STAYSAFE #PHILLYPHILLY 🇺🇸

[@keithwilson8235]

Maybe a wet or dry brine with liquid smoke or smoked salt?

[@dchang925]

what about using smoked salt or liquid smoke with a pellet smoker?

[@johnddavis77]

Also can we get you and Ethan Chlebowski to do a collaboration?

[@DPope-greys]

Poor wife didn't get to eat the offset ribs. You keep that up and you ll be filming yourself. Better share the good stuff. Thank you for the video ❤❤❤

[@rogierdikkes]

I think your smoker should do the trick for smoking a piece of meat. Smoked salt is awesome on boiled eggs, its the only salt we use here at home for that but a replacement smoking... Nope

[@mattstraight8179]

Gr8 test-Str8

[@gillespie77]

next time try powdered Worcestershire sauce.

[@eightbitoni]

In my Opinion, smoked salts should be used as a finishing salt

[@blackangel042]

good for a finishing salt for meat.. bout it.

[@mwalloch]

Experiment Idea: measure how much glyphosate is in your bbq beef fat from all the GMO corn they feed the cows.

[@dennis9358]

can you suggest a good tutor........can you inject liquid smoke?....your daughter looks like mom.....😊

[@ryanworrell83]

I don't BUY smoked salt i make my own with Himalayan pink salt i cold smoke it when i do my cheeses. I'm gonna use salt anyways so might as well smoke it 2😅 it's not a huge difference but helps when I'm doing hotter cooks.. it's free smoke when the smoker is already rolling so why not...

[@hieyeque1]

That is one cute kid :)

[@Aqxea]

Greetings. I am looking for a full time position as a taste tester. Are you hiring?

[@richardturk7162]

Alder is goof for guitar bodies and it stinks if you burn it. I wouldn't cook with it. I never cared for smoked salt now smoked paprika from the Balkans area is fantastic.

[@maxten1132]

I think if your scientific explanation had a visual to emphasize it would have landed better with me at least.

[@johnreid859]

Ahhh..

[@eatattheafter]

Erica needs her own channel! Would love to hear more of her perspective.

[@scottsmith31]

I’ve tried literally every single “hack” this hack comes out with, and not one of them has had noticeable results. Yet every time, he always makes it sound like it’s the greatest thing since sliced bread

[@perditionluc]

Maybe your taste sucks.

[@scottsmith31]

@@perditionlucthat literally makes zero sense

[@rc6149]

😮

[@rideramartin1234]

Just say you suck at cooking. Don’t go after a guy helping people out, trying to teach people and showing his success and failures

[@sarchlalaith8836]

​@@rideramartin1234take him out of your mouth bro

[@Mattscreative]

Hack* does not apply to foods it's tech only!

[@n7b302]

hack , noun: hack; plural noun: hacks , informal , a strategy or technique for managing one's time or activities more efficiently.

[@wchops7578]

How are you on the internet in 2024 and have that mindset?

[@mcmdrpiffle447]

' HACK " ? What are you, 12? Unsubscribed...

[@marouli6]

Bye