Smoked Salt

• 2 cups wood chips soaked in cold water for 1 hour, drained
• 2 cups coarse salt

Prepare the grill for indirect heat (putting the hot coals on one side so that there is a cool side to work from). Toss the drained wood chips on the coals. Spread the salt in a thin layer in an aluminum foil pan and place it on the grate away from the fire. Cover the grill and adjust the vent holes for medium heat. Smoke the salt for 1 hour. Remove, allow to cool at room temperature, and then