BBQ seasoning

[Afterlab]

I think if anything, Salt would reflect more on your Sulfate to Chloride water chemistry ratio as opposed to your flavor profile. If you use Salt aka NaCl in a small amount for water chemistry it might work well, but aside from that, flavor-wise all you really get from salt is well...a salty flavor. I personally wouldn't consider it a flavorful spice that would want to consume in large quantities of beer.

[andy77]

Several points I'd like to make.

1. You are a crazy person. Good for you.
2. Be prepared for this to suck.
3. On the other hand, you might just be a goddamn genius.
4. I'd skip any smoked spices like smoked paprika, the roasted grains will supply that.
5. The smoked malt is a neat idea, but keep in mind that roast grains do impart the perception of some smokey character.
6. Chocolate malt would also combine well, sort of like mole'.
7. Go on wit yo bad self.
8. Disregard 1-7, I have been drinking.

[animaldoc]

Just curious, why no salt?

Ummmmm...... because it'll make your beer taste salty.

[MNHazmat]

Briess makes a cherry wood smoked malt. Do a good clean porter with about 30-40% smoked malt, then dry hop with assorted peppers for some heat and flavor. Could be nice! Just be sure to use dechlorinated water unless you like the taste of band-aids.