What salt to use, when

Do you use table salt, kosher salt, or sea salt? What about pickling salt or pretzel salt? Do you know the difference?

The Virtual Weber Bullet has a good post on the various types of salt and when to use them. They advise against using iodized salt because some people claim it causes an off taste. So much for when it rains, it pours.

Two tips I think are very useful: Don't use fancy or gourmet salts (like sea salt) for BBQ rubs. Sea salt is best as a finishing seasoning.

Second, not all salt is equal, literally:

"Table salt weighs about 10 ounces per cup, while kosher salt weighs 5-8 ounces per cup, depending on the brand. If using kosher salt in a brine, you must use more than a cup to achieve the same salt flavor you would get from a cup of table salt."

One cup of table salt = 1.5 cups Morton Kosher Salt = 2 cups Diamond Crystal Kosher Salt.

This means if you want to use kosher salt in a recipe that calls for regular salt, you need to adjust the quantity based on weight not volume. If the recipe specifies kosher salt then use the exact amount.

All About Salt via Lifehacker.