In my book (Make It. Smoke It.), I'm very specific about the kind of salt to use in my recipes, primarily for one reason. So folks use the correct amount. Why? Because different types or brands of salt measure out very differently because of their physical properties. What I didn't get into, was how they all have very different taste profiles as well.
One thing is sure though, salt packs the biggest punch for whether or not you'll get the taste just right.
"Ever tried chicken stock without salt? It tastes like dirty dishwater. The trick is to keep adding salt until it tastes flavorful and rich. My kids used to ask for more sugar on their oatmeal. I could load up a bowl of oatmeal with tons of sugar, but if instead I took the salt shaker and sprinkled a little on, guess what? Like Goldilocks eating Mama Bear’s porridge, it was “Just right.” ~Pops6927
If the kids ever read this, that's also the secret ingredient at our house. (They just love our oatmeal.)
"All salts are not created equal. With different mineral contents and flavors, there are literally thousands of different choices. But in this article we’re going to stick with the basics: Kosher, sea, or table salt..." Read the rest at the Smoking Meat Forum...