Smoked Salt: How to Get Real BBQ Flavour Without a Smoker
Not everyone has a smoker, a spare weekend or the patience to babysit a brisket for 14 hours. Luckily, there’s a shortcut that fits in your pantry: smoked salt. A pinch over a steak, a bowl of roast potatoes or even a tomato salad, and suddenly your kitchen smells like a campfire on a cool autumn night. No firewood, no smoke alarm, no awkward conversation with the neighbours.
Here’s what smoked salt actually is, why real red gum smoke matters, and how to get the most flavour out of every pinch.
What is smoked salt?
Smoked salt is exactly what it sounds like: salt that has been exposed to wood smoke until it soaks up the flavour and aroma. The salt crystals or flakes take on a golden colour and a deep, savoury, smoky taste.
The type of wood matters. Hickory and mesquite are common overseas. Red gum smoked salt uses Australian red gum, which gives a rich, earthy aroma that’s distinctly local, a little like a bush campfire.
How is red gum smoked salt made?
Olsson’s smokes its salt with real Australian red gum wood for 72 hours. That long, slow process lets the flakes take on a deep, layered smoke character, rather than a quick hit of smoky flavour.
The result combines the natural flavour of salt with that rich, earthy red gum aroma, adding BBQ depth to everything from flame-grilled steak to everyday dishes.
Smoked salt vs liquid smoke
This is the big one. Some “smoky” products are simply flavoured with liquid smoke, a concentrated smoke flavouring that is added to foods and seasonings.
Genuine red gum smoked salt is different. It’s smoked using real Australian red gum wood, not flavoured with liquid smoke. That means:
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The smoke flavour comes from actual wood smoke, not an added flavouring
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The aroma is rounder and more natural, with less of the sharp, bottled-smoke edge
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It’s still just salt, so you can use it anywhere you’d use regular salt flakes
If you’re shopping for smoked salt, check the label. Real smoked salt will tell you what wood was used.
How to use smoked salt
As a finishing salt (the best way)
Red gum smoked salt is at its best as a finishing salt. For the richest smoky flavour, sprinkle it over food just before serving. Long cooking tends to soften its distinctive wood-fired aroma, so adding it at the end keeps it front and centre.
Try a pinch over:
- A steak or lamb chops straight off the barbecue
- Roast potatoes, pumpkin or charred broccolini
- Fried or poached eggs on toast
- Avocado toast or a simple tomato salad
- Buttered popcorn for movie night
In cooking
It’s also excellent for cooking. Use it in dry rubs, marinades, stews and baked beans whenever you want a gentle smoky background note. Just add a final sprinkle at the end to bring the aroma back up.
How much smoked salt should I use?
Treat it like regular salt flakes, because it is still salt. Start with a light pinch, taste, and add more if you like. The smoky aroma is strongest when the salt goes on last.
Smoked salt FAQ
Is smoked salt the same as liquid smoke?
No. Smoked salt is salt that has been smoked over real wood. Liquid smoke is a smoke flavouring added to foods. Olsson’s Red Gum Smoked Salt is smoked with real Australian red gum and contains no liquid smoke.
Should I cook with smoked salt or use it to finish?
Both work, but smoked salt is best as a finishing salt. Sprinkling it on just before serving keeps the smoky aroma at its strongest.
What foods go best with smoked salt?
Barbecued meats, roast vegetables, eggs, tomatoes, avocado, popcorn, caramel and chocolate. Anything that loves a touch of fire and salt.
Get your smoke on
Ready to bring the barbecue indoors? Pick up a bag of Olsson’s Red Gum Smoked Salt 500g, or start with the 90g stoneware jar, which makes a great gift. For cocktail nights, try Olsson’s Smokin’ Chilli Cocktail Salt. Shipped Australia-wide from our shop in Rye.
