Good news — smoky and spicy aren't the same thing! A well-made smoked salt or rub can give you deep, wood-fire character with little to no chile heat, so you get all the flavor without the burn.

• Old Yakima Applewood Smoked Salt Tin delivers true applewood smokiness in a clean, mild salt — perfect for finishing grilled meats, roasted vegetables, or even popcorn.
• Smoked Sal de Gusano (Oaxacan Salt with Agave Worm) - Perfect companion for Mezcal, Tequila, or a Michelada brings savory, smoky depth with zero capsaicin heat — a natural pick for cocktails like a Michelada or mezcal pour, and just as good over grilled dishes.
• Mountain Magic Rub Tin is a great option if you want that smoky character built into a rub rather than a finishing salt — good for a broader, everyday seasoning approach.

For the brightest smoky flavor, add these right before serving rather than cooking them in — that keeps the wood-fire notes vivid instead of muted.