Line the bottom of the wok with aluminum foil (a 6 inch square will do) and place the sawdust on top.

Set a round wire cake rack in the wok.

Spread the salt in a thin layer in an aluminum pie pan and place on the wire rack.

Place the wok over high heat.

When you start to see wisps of smoke, reduce the heat to medium, tightly cover the wok, and smoke the salt for 20 minutes.

Cool the salt to room temperature, then transfer it to a jar, cover, and store away from heat and light.

*Smoked salt keeps well in a sealed jar. If it starts to cake after a couple of months, flake it with a fork.*

**You can customize the smoke flavor by using oak, apple, hickory sawdust, etc.**

***This salt has many uses. You can even try it on popcorn.***

****This recipe makes 2 cups.****

*****This recipe brought to you courtesy of Barbecue Bible.*****