Get your smoker ready for cold smoking. Your goal temperature should be less than 80 degrees Fahrenheit.
Spread the salt on a rimmed baking sheet, or construct your own by folding up the edges of aluminum foil.
Place the salt in the smoker's pan, cover, and smoke for at least 4 hours. I recommend stirring the salt every hour to agitate it and ensure that all of the salt is uniformly exposed to the smoke.
When the salt has attained the proper color and flavor, remove it from the smoker. After 4 hours, the salt will start to yellow with a wonderful faint smoke taste, 6 hours the salt will start to brown, and 12 hours you will notice a substantial color change and a more pronounced smoky flavor.