Well, part a our set back program includes salt. We store Iodized salt fer regular use but also store just plain salt as well as kosher salt. The reason: well if ya need salt ta smoke meats fer storage, idodized salt will give the meat a off sorta metallic taste. Regular salt won't. I use lots a kosher salt fer my smoked meats. There be a difference in the weights a kosher an the smaller table salt size grains, so in that respect ya gotta be carefull how much ya use. If ya use tabel salt grains in a recipe callin fer kosher salt it will be way to salty. Best to do yer salt by weight rather then a cup meassure.