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Applewood burns cooler and sweeter than oak, and the salt it makes is the subtle one of the three — smoke as a background note rather than a statement. Where oak stands up to beef, manzano flatters the delicate things: chicken skin, pork, salmon, roasted squash.
Chicken and pork, before or after cooking. Salmon and white fish. Roasted squash, sweet potatoes, and anything where oak would shout.
Patagonian Atlantic sea salt, applewood smoke.
Applewood for a gentler smoke, mesquite for a bolder one, oak for the middle ground. Compare flavor, food pairings and what changes with smoked salt.
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Real smoked salt is made in a smokehouse, usually over one to three days, and the smoke never goes deeper than the surface of the crystal. That last fact explains almost everything about how to buy it and use it.
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