I have some smoked salt that I don't use very often.
We have a spice shop in Sarasota that sells a variety of smoked salts. I was able to smell and taste them side by side. The one I selected was hickory, which was one of the stronger ones. The crystals are very large like a coarse sea salt.
I've found that when I put it in a dish during the cooking/seasoning process it gets lost in the food. In order to use enough to get a smokey taste, the food is over-salted.
If you have a hard time finding smoked salt, I've heard that you can actually smoke some large-grained salt in your oven with an oven smoker. Has anyone tried this, and did it work well? What kind of dishes usually call for smoked salt?