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Mesquite burns hot and gives the most assertive smoke there is — the flavor of Texas barbecue and of the open flame. On the Patagonian crystal it makes a salt with real force: one for thick steaks, short ribs, burgers, and anything that can stand up to it. It is the biggest voice in the line. Use it accordingly.
Thick-cut beef, before the sear or after the rest. Burgers. Short ribs. A half-pinch does what a full pinch of the oak does.
Patagonian Atlantic sea salt, mesquite 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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