How to Choose the Right Salt for Grilling and BBQ: A Buying Guide

Quick answer

For grilling and BBQ, choose a coarse salt for seasoning before cooking and a flaky finishing salt for after. Coarse kosher or sea salt dissolves evenly and won't over-salt, while flaky salts add a crunchy pop of flavor to finished meat. For most cooks, a high-quality kosher salt for the grill and a smoked or infused finishing salt for the table covers all your bases.

Grilling and BBQ are all about layering flavor, and salt is the most important layer. But not all salt behaves the same on a hot grill. Some dissolve too quickly, some clump, and some are better saved for the table. Knowing which salt to use—and when—can make the difference between a perfectly seasoned steak and one that's salty in all the wrong spots.

This guide breaks down the main salt types for grilling, explains what makes each one useful, and gives you simple rules to match the right salt to the right job. Whether you're seasoning a ribeye, finishing smoked brisket, or salting vegetables for the grill, you'll know exactly what to reach for.

Coarse Salts: The Workhorse of the Grill

Coarse salts have larger crystals that dissolve more slowly than fine salt. That makes them ideal for seasoning meat before it hits the grill. Because they don't disappear instantly, they create a more even seasoning layer and are harder to overdo. A coarse kosher-style salt is a reliable choice for dry brines, rubs, and pre-grill seasoning.

When choosing a coarse salt for BBQ, look for one with a consistent crystal size. If the crystals are too large, they can bounce off the meat; too small, and they dissolve too quickly. A salt like Jacobsen's Pure Kosher Sea Salt, harvested from Netarts Bay on the Oregon Coast, has a clean, briny flavor that works well in rubs and on steaks.

• For a dry brine, use about 1 teaspoon of coarse salt per pound of meat, then let it rest in the fridge for at least an hour.

Finishing Salts: The Final Touch

Finishing salts are applied after cooking, right before serving. They add a burst of flavor and a satisfying crunch that you can't get from salt that's been cooked. Flaky or large-grain salts are ideal because they sit on the surface and dissolve slowly in the mouth, delivering a pop of saltiness with each bite.

Smoked salts are a natural fit for BBQ. They add a layer of smoky depth without needing extra time on the smoker. Jacobsen's Infused Cherrywood Smoked Salt is made from Pure Flake Sea Salt and cold-smoked with cherrywood, giving it a deep, balanced flavor. Its large-grain texture makes it perfect for finishing steaks, pork, or even grilled vegetables.

• Add finishing salt just before serving, not while the meat is still over the heat.

Infused Salts: Flavor Without Extra Steps

Infused salts combine sea salt with other ingredients, like garlic, herbs, or spices. They let you add complexity to your BBQ without building a separate marinade or rub. Because the flavor is already in the salt, you can season and finish in one step.

For example, Jacobsen's Infused Black Garlic Ginger Salt uses house-fermented garlic and Buffalo Ginger from Northern Vietnam, offering a slightly sweet umami with a punch of ginger. That works well on grilled chicken or pork. If you prefer a simpler garlic note, Infused Black Garlic Salt delivers a sweet umami depth that pairs with almost any grilled meat.

• Use infused salts sparingly at first—they can be more potent than plain salt, so taste as you go.

Decision Rules for Choosing Grill Salt

• Before grilling: choose coarse: Use a coarse salt like kosher or sea salt for pre-grill seasoning. It dissolves slowly and evenly, giving you better control and a more consistent crust. Reach for coarse salt when you season meat ahead of time.
• After grilling: choose flaky or smoked: Use a flaky or smoked finishing salt right before serving. It adds texture and a burst of flavor that cooking would otherwise mute. Keep a finishing salt on the table, not just in the kitchen.
• When you want extra flavor: choose infused: Infused salts bring garlic, smoke, or herbs to the party. They're great for adding complexity without building a separate marinade or rub. Use infused salts to elevate simple grilled dishes with minimal effort.

Products That Fit the Grill

• Infused Cherrywood Smoked Salt: Made with Pure Flake Sea Salt, cold-smoked with cherrywood for a deep, balanced flavor. Large-grain texture ideal for use as a finishing salt or everyday seasoning. This is a go-to finishing salt for BBQ. The smoky flavor adds depth to steaks, pork, and grilled vegetables without extra effort.
• Infused Black Garlic Ginger Salt: Our Pure Kosher Sea Salt infused with house-fermented garlic and Burlap & Barrel's Buffalo Ginger, an heirloom variety grown in Northern Vietnam. Featuring a slightly sweet umami flavor with a punchy hit of ginger. The sweet umami and ginger kick make it a versatile seasoning for grilled chicken, pork, or even tofu—adds complexity without a marinade.
• Steak Seasoning: Savory garlic, fragrant rosemary sprigs, dried herbs and crushed black pepper meet our Pure Kosher Sea Salt, harvested from Netarts Bay on the Oregon Coast, to craft this signature blend. A ready-made blend that saves time on the grill. The herbs and pepper complement beef, and the kosher salt base ensures even seasoning.

Which Salt Fits Your Grill Style?

Best for

• Home cooks who want a simple, versatile salt for everyday grilling—choose a coarse kosher salt.
• BBQ enthusiasts who love a smoky finish—opt for a smoked finishing salt like Infused Cherrywood Smoked Salt.
• Those who want to add flavor without extra prep—try an infused salt like Infused Black Garlic Ginger Salt.

Not for

• If you prefer a completely neutral salt for seasoning, skip infused varieties and stick with plain coarse salt.
• If you're on a strict low-sodium diet, all salt should be used sparingly—consider salt-free seasoning blends instead.

Choosing the right salt for grilling and BBQ doesn't have to be complicated. Start with a coarse salt for pre-grill seasoning, add a smoked or flaky finishing salt for the final touch, and experiment with infused salts when you want extra flavor. With these rules, you'll upgrade your BBQ game one grain at a time.