Line the bottom of a wok or wide, deep pot with aluminum foil and place 1 cup of wood chips on top.
Lay another piece of foil gently above it, leaving plenty of air. Pour your salt evenly on the surface and place the lid on the pot.
Turn the burner on medium heat and let the salt smoke for 20 minutes. You may want to turn your stove vents on, though it won’t become overwhelmingly smoky. If the smoke seems too intense, turn down your heat.
After 20 minutes, turn off the heat and leave the covered pot as is for 5 minutes to let the smoke subside. Remove the lid and top piece of tin foil and pour the salt into a storage jar with a lid to keep by your stove.