Smoked Salt: A Summer Barbecue Game-Changer

 By Liana Werner-Gray

*This is a sponsored blog.

 

I recently got back from Australia, where we added the Cherry Smoked Salt to lamb and the Chef’s Blend Smoked Salt to roast beef - it was perfection!

 

 

There’s something about summertime that brings out the grill master in all of us. Whether you’re firing up the BBQ or tossing together fresh summer salads, what I’ve been loving lately is smoked salts - not just any smoked salts, but Redmond’s smoked salts, made with pure, natural wood smoke for clean, bold flavor.

 

If you’ve never tried smoked salt before, you're in for a treat. It's exactly what it sounds like - salt that’s been naturally smoked to infuse rich, deep flavor. But not all smoked salts are created equal. Many brands use liquid smoke, artificial flavorings, or even processed table salt as their base. That’s a no-go for me.

 

As someone deeply committed to clean eating and working with the Earth’s natural elements, I’m always reading labels and researching how products are made. That’s why I was excited to learn that Redmond’s Smoked Real Salt is truly in a class of its own.

 

 

 

Redmond doesn’t cut corners. Their smoked salt is made using only real wood - no bark, no chemicals, no artificial smoke, and no additives. The salt is cold-smoked slowly over natural wood for 30 to 42 hours, depending on the flavor. That’s it. Just pure, unrefined ancient sea salt from Utah, infused with aromatic smoke from carefully selected woods like hickory, cherry, applewood, and alder.

 

That clean process matters. Some other smoked salts on the market are created with liquid smoke - a shortcut that can contain unwanted compounds and just doesn’t have the same depth or purity.

 

Redmond keeps it real. Literally.

 

And here’s something even cooler: unlike some companies that burn wood over propane burners, Redmond’s process doesn’t use any accelerants or fuel - just wood and fire. It’s truly a natural smoking method that honors the ingredients. Even better? For every tree harvested in their smoking process, they plant a new one - making it a regenerative and sustainable practice. Now that’s something I can get behind.

 

 

Hickory Smoked: Rich, bold, and perfect for adding that classic BBQ flavor.

Cherry Smoked: Slightly sweet and fruity, it adds a gentle complexity.

Chef’s Blend: Smoked with five different woods over 42 hours, this one’s deep, robust, and layered - with hints of espresso and cocoa. Yes, please.

 

 

 

 

 

 The Cherry is great for:

 

 

 The Chef’s Blend is perfect for:

 

 

Each one brings out the best in summer recipes, from grilled veggies and baked sweet potatoes to burgers and even desserts. I’ve sprinkled it on watermelon and chocolate - and trust me, the smoky-salty combo is a game-changer.

 

 

 

As a health-conscious foodie, I asked the same question. Here’s what I found: because Redmond uses a low-temperature, all-wood smoking process, there’s no risk of harmful compounds like PAHs, which are more commonly associated with charred meats or artificial smoke flavoring.

 

That means Redmond’s smoked salt gives you real smoky flavor, without compromising your health.

 

 

 

This summer, I’m all about making clean, flavorful meals that don’t feel like a compromise - and Redmond’s Smoked Real Salt helps make that happen. Whether you're plant-based or paleo, gluten-free or grain-free, this salt belongs in your spice cabinet.

 

Grab a bag while it’s still in stock, and get ready to elevate your summer cooking with a clean, earthy twist. Here’s to embracing the flavors of the Earth - and feeling amazing every step of the way.

 

Use code LIANA for 15% off your next Redmond purchase!

 

Love, Liana