Nutrocker

Thanks for that U!  I had a go yesterday.  I cold smoked coarse sea salt for 4 hours.  I then followed Wade's recipe, scaled down to 200g of cashews, using the sea salt in a momentary brine for the nuts, which were then mixed with blitzed smoked Maldon salt (off the shelf).  I air fried them at 160c for 16 minutes, stirring half way.  I think the time &/or temperature would stand a bit less.  I then cold smoked them with oak dust for four hours - they are fab!

I am a newbie here. I use the ProQ Eco Smoker Box and Cold Smoke Generator.  I would like to try some of the ideas on here which include smoked salt.  Can I cold smoke my own salt?  If so, how?