Navarre Beach Camping Resort

Smoky flavor in under 5 minutes—are you team smoked salt or team wood-chip pouch? Two no-fuss ways to get that “BBQ by the water” taste fast: 1) Smoked salt (zero equipment) • Use it as a finishing salt (sprinkle at the end so the aroma stays bright) • Start with a pinch—then add more if needed Quick wins: eggs, avocado + tomatoes, corn, roasted potatoes, ranch/sour cream dips If you go a little heavy, balance it with lemon or a little butter/mayo. 2) Quick wood-chip pouch (real smoke, minimal effort—where allowed) • Foil + 1/2–1 cup wood chips + 6–10 small holes • Heat it until it smokes (about 3–8 minutes), then cook with the lid closed Best on: burgers, chicken thighs, salmon, peppers/onions, even mac & cheese in a pan Tip: aim for thin, clean smoke and add smoke early for the best flavor. Our favorite “double-hit”: a quick pouch while you cook, then a tiny pinch of smoked salt right before serving. If you were cooking at Navarre Beach Camping Resort this weekend, what’s going on the grill first—burgers, seafood, or veggies? #NavarreBeach #CampCooking