How to Make Smoked Salt in a Ninja Woodfire Smoker

If you’ve never made homemade smoked salt before, this is your sign to try it.

It sounds fancy, but it’s honestly one of the easiest things you can make in a smoker. All you need is coarse salt, smoke, and a little patience. The result is deeply smoky, savory salt that makes almost everything taste better .. eggs, steak, roasted potatoes, popcorn, even buttered sourdough.

I made this smoked salt in my Ninja Woodfire smoker, and the flavor came out incredible. It has that campfire-style smokiness without needing a full outdoor smoker setup.

The best part? A tiny amount goes a long way, so one batch lasts forever.

Why You’ll Love This Smoked Salt

• Easy beginner smoker recipe

• Uses just ONE ingredient

• Great homemade food gift

• Adds instant smoky flavor to meals

• Much cheaper than store-bought smoked salt

• Works with almost any smoker or pellet grill

What Is Smoked Salt?

Smoked salt is simply salt that has been slowly infused with real wood smoke.

As the salt sits in the smoker, it absorbs the smoky flavor from the wood pellets, creating a rich seasoning that tastes incredible sprinkled over food.

Different woods create different flavors:

• Hickory = bold and bacon-like

• Applewood = slightly sweet

• Mesquite = intense and earthy

• Cherry = mild and balanced

Ingredients

You only need one ingredient:

• Coarse salt

I recommend using:

• coarse sea salt

• kosher salt

• flaky salt

Avoid fine table salt because it can become overly intense and doesn’t absorb smoke as well.

Equipment Needed

• Ninja Woodfire smoker or pellet smoker

• Woodfire pellets

• Baking tray or foil pan

• Spoon for stirring

How to Make Smoked Salt in a Ninja Woodfire

Step 1: Prepare the Salt

Spread the coarse salt onto a shallow tray or foil pan in an even layer.

Try not to pile it too thickly — more surface area means more smoky flavor.

Step 2: Preheat the Smoker

Preheat your Ninja Woodfire smoker using the smoker function.

Add your preferred wood pellets.

Step 3: Smoke the Salt

Place the tray of salt into the smoker.

Smoke for 1–2 hours, stirring every 30 minutes so the salt smokes evenly.

The longer it smokes, the deeper and stronger the flavor becomes.

Step 4: Cool Completely

Let the smoked salt cool completely before storing.

Once cooled, transfer to an airtight jar or spice container.

Tips for the Best Smoked Salt

• Stir occasionally for even smoke flavor

• Use coarse salt for the best texture

• Don’t rush it — lower and slower gives better flavor

• Strong woods like hickory create intense smoky salt fast

• Mild woods like applewood are great for beginners

Flavor Variations

Try mixing smoked salt with:

• garlic powder

• smoked paprika

• black pepper

• dried rosemary

• chili flakes

You can create your own homemade seasoning blends with almost no effort.

How to Use Smoked Salt

Smoked salt adds instant depth to food.

Try it on:

• scrambled eggs

• steak

• roasted vegetables

• popcorn

• avocado toast

• burgers

• fries

• homemade butter

• baked potatoes

A little goes a long way.

How to Store

Store smoked salt in an airtight container at room temperature.

It keeps for months and the flavor actually deepens slightly over time.

Frequently Asked Questions

Can I make smoked salt without a Ninja Woodfire?

Yes. Any smoker or pellet grill works.

What’s the best salt for smoking?

Coarse sea salt and kosher salt work best because they absorb smoke well.

How smoky should smoked salt be?

That depends on personal preference. Start with 1 hour for mild smoke and go longer for a stronger flavor.

Does smoked salt go bad?

Not really. As long as it stays dry and airtight, it lasts a very long time.