I went a bit bizerk with the grill. I honestly thought I was just making smoked salt. And then I realised I could bake on the grill, and just like that, door thrown wide open and imagination ran amuck.
But this is where it all started. Smoked salt.
Start by buying a bag of hickory (or mesquite or both) chips, follow the instructions (mine said soak the chips for 25 minutes in water, drain the water, put the chips in a tin foil container and set in the bbq).
In another aluminum foil tray, place a thin layer of sea salt, and set it on the bbq next to the tray of wood chips. Set the bbq to medium heat and ‘smoke’ the salt for about an hour.
It won’t be over powering, but will have a subtle smokey flavour. It turned out slightly darker, however I’m guessing if you leave it long enough you’ll have a brownier colour.