I used to buy a hickory smoked salt at HEB in the spice aisle but they quite carrying it 5 or so years back. I found some in a couple different spice stores around the country that we have visited that I bought but it goes pretty quickly.
I decided to give it a try myself on a blend of spices about a month ago and was pretty pleased with the outcome. I mixed in equal parts course ground sea salt, black pepper, onion powder, garlic powder and paprika. I placed the mix in an aluminum pie pan about 1/4 to 3/8 deep and put in my smoker on the bottom rack. I was smoking with live oak & pecan a variety of meats anyway, why not? about every 45 minutes to an hour, I would stir the seasoning blend and I let it smoke for about 6 hours. I then let it cool and put in a left over spice shaker bottle. works great on any combination of meats or vegetables and great on eggs although I use it about like I would salt and add additional black pepper for my own tastes
"everyone that lives dies but not everyone who dies lived..."