My first experience with salt that was anything other than sea, course, or granular, was three years ago, when I received smoked salt as a gift. I was given two pouches of them, and it took me all this time to use them up because the only things I put them on were hard boiled eggs and steamed veggies with a little bit of Olivio butter. I asked my son-in-law for advice on which smoked salt I should buy, and his was response was, “We got this covered.” Today I received a six pack sampler and a sweet note from him and my daughter. At the rate I used up the last two pouches, it will take me nine years to use these unless I do some research on what else I can use them on besides eggs and veggies. A quick internet search returned loads of great ideas from companies who make smoked salt (naturally) to amateur chefs with Pinterest collections of recipes. From these I learned that smoked salt goes on just about anything from appetizers to even desserts (like salted almond brownies). If I smell like I’ve been hunkering down over a smoker the next time you see me, its just the salts.