smoked salt

I keep seeing little jars of expensive smoked salt, and occasionally recipes calling for it, so I decided to try to make some myself.



I started with some coarse Portuguese salt: I spread it, along with some rosemary and thyme branches, in a foil cake pan with a perforated bottom. I then set it on the rack of my stovetop smoker with 2T of cherrywood dust and let it smoke for half an hour.



It came out pleasantly smoky, but not nearly as intense as the kind you buy. I wonder what the secret is?