If you haven’t noticed, flavored salts are becoming wildly popular. On a recent trip to Whole Foods, I spotted an aisle-end display with no fewer than a dozen varieties: some infused with spices, some mined or harvested from exotic locales, and some smoked. Smoked salts – salts that have taken on the flavor of a particular burnt wood – are an excellent way to add a deep, campfire flavor to dishes. I use them all the time in dry rubs, and as a substitute for the flavor you get from actually cooking over wood.In this video I’m using hickory chips, but another popular option is to flavor your salt with by smoking the wood from old wine barrels. Needless to say, you’ll save a ton of cash on specialty salts–which, of course, you’ll need to import all those ancient wine barrels from Bordeaux!