Real smoke takes hours and gains nothing from shortcuts. We smoke this salt low and slow over oak until the smoke is in the crystal, not on it — no liquid smoke, no flavorings, just wood, time and salt. Oak gives the deepest, most even smoke of the three woods we use: the one that tastes most like the fire itself.
Anywhere a dish wants fire it did not get: pan-seared steak, roast potatoes, scrambled eggs, corn, tomato soup, popcorn, a bloody mary rim.
Patagonian Atlantic sea salt, oak smoke.
