Liquid smoke or no liquid smoke?

[JC in GB]

I see quite a few recipes that call for adding liquid smoke to them. I am not a big fan of liquid smoke so I usually don't add it to recipes that call for it. I would rather get natural smoke flavor from my BBQ pit or toss a chunk of wood in the grill to get some smoke on the food. What are your thoughts on cooking using liquid smoke for smoke flavor?

JC

 

[smokerjim]

I never tried it, but not against it. Probably just to cheap to buy a bottle knowing it will probably be just hanging around for years.

 

[normanaj]

If I'm forced to cook indoors I'll use it but would still prefer to use a smoked spice like paprika etc.

 

[Up_In_Smoke]

I have no problems using it if need be.

 

[schlotz]

Do not like it at all. Many commercial BBQ sauces have it in them which is why I make my own.

 

[zwiller]

It's not yes or no, it's "depends on the application". Will it replicate a properly smoked pork shoulder or beef brisket? Heck no but odds are some of your favorite "smoked stuff" use it. I used to be very much against it but once I found out how prevalent it is used I changed my mind. Hickory Farms stuff is not smoked at all and use it. Most all bacon/deli/lunch meat/snack sticks/jerky use it. Sometimes it's used in conjunction with a real smoke sometimes not.

Not all LS is the same. Have no tried them all but this one has been the best I used so far.

https://sausagemaker.com/product/na...x2fui4BaDtVyZHaGRkh11apOwl0egQDMmL3NL3nVLlb_a

I also have mesquite powder and is fantastic as well.

JC in GB What application?

 

[philpom]

I'll use it for certain things gs, for example when I am cooking meat souse vide I'll give it a good sprinkle, rub it in and then add any seasoning before vacuum sealing and dropping in the water bath. Steak is a good example where the quick sear after the water bath won't impart much smoky flavor.

You can make your own using a bunt pan, a few SS bowls and ice. Then it won't feel so cheap using it.

 

[SmokinEdge]

LS is a convenience item, it may do in a pinch but it will never match the quality of real smoke, IMO. I personally don’t use it and don’t have any in the cupboard.

 

[chopsaw]

I use it . I use Wrights because I can get it local , and it's a good brand .
The ingredients should be " Natural smoke flavor and water "
Nothing else , like caramel coloring , soy , vinegar . Just smoke and water .
Like said above , they're not all the same . I hear TSM brand is good . Be interesting to see who makes it .
Dry cured pork loins get a cap full during curing . Rinsed then smoked .
I use it sometimes in SS . Only if it's a Marianski or Poli formula that calls for it .
Don't follow a generic formula that uses it . The amount is most likely to much .

Poli has some stuff where he paints it on the outside while smoking .

 

[JC in GB]

It's not yes or no, it's "depends on the application". Will it replicate a properly smoked pork shoulder or beef brisket? Heck no but odds are some of your favorite "smoked stuff" use it. I used to be very much against it but once I found out how prevalent it is used I changed my mind. Hickory Farms stuff is not smoked at all and use it. Most all bacon/deli/lunch meat/snack sticks/jerky use it. Sometimes it's used in conjunction with a real smoke sometimes not.

Not all LS is the same. Have no tried them all but this one has been the best I used so far.

https://sausagemaker.com/product/na...x2fui4BaDtVyZHaGRkh11apOwl0egQDMmL3NL3nVLlb_a

I also have mesquite powder and is fantastic as well.

JC in GB What application?

Thanks for that. I never considered that there were different brands of liquid smoke. I just only ever saw the bottle in the supermarket and they were always the same. I would imagine that the sausagemaker product tastes better. I was mainly considering using it in a BBQ sauce but was kind of disappointed with the flavor of the supermarket product. I may have to give the sausageamker.com product a try. I would guess that it is of good quality. I have never been disappointed with a product I got from there.

Thanks,

JC

 

[JC in GB]

I'll use it for certain things gs, for example when I am cooking meat souse vide I'll give it a good sprinkle, rub it in and then add any seasoning before vacuum sealing and dropping in the water bath. Steak is a good example where the quick sear after the water bath won't impart much smoky flavor.

You can make your own using a bunt pan, a few SS bowls and ice. Then it won't feel so cheap using it.

I never considered making my own. I may have to try that. Thanks for the idea.

JC

 

[Astralogics]

If I'm forced to cook indoors I'll use it but would still prefer to use a smoked spice like paprika etc.

This. Also if I'm making something in a rush, like a last minute potluck ribs, I'll add LS to the glaze when I wrap. Does an alright job in a pinch.

 

[mneeley490]

I seem to recall that there was an episode of Good Eats with Alton Brown, where he showed how to make your own liquid smoke.
I don't have access to a smoker right now, so I will use it in a pinch. It's definitely not the same, but better than nothing. It sure does smell up my kitchen, though.

 

[bbqbrett]

Haven't used for half a dozen years of so. Not adverse to using it if doing some indoor cooking that I would like to add some smoke flavor too. Last time I tried it I added it to a batch of Lit'l Smokies in BBQ sauce.

 

[jcam222]

As zwiller said it depends on application. I use it for plenty of indoor cooking. I also use it in some sauces, marinades and injections even if smoking. It's very useful in my book and it is natural smoke. You just need to not over do it. I also have hickory powder that I use on occasion. My thought on many things like this is that if it can make the final product better the answer is yes.

 

[nchapelheel]

I have used LS during curing for Canadian bacon. I have found that it has a somewhat bitter
flavor, so not much is added for the 12 day cure. I have a bottle of Stubbs LS and I just
read the ingredient list. It has about 8 ingredients one of which is soy sauce!!!!!! I will not buy anymore of that LS. Maybe I can find one that is better.

 

[Steve H]

I use it. Even when smoking for some things. It really kicks jerky up a knotch. Or with smoked beans. and burgers. Though I go light until I get the profile I'm looking for. No shame in it.

 

[Steve H]

Oh. If you want to put your pork thai jerky off the map. Add some Maggi to it.

 

[okie sawbones]

I use it. Even when smoking for some things. It really kicks jerky up a knotch. Or with smoked beans. and burgers. Though I go light until I get the profile I'm looking for. No shame in it.

Yep, beans and burgers and chili.

 

[chopsaw]

My opinion , it's an ingredient and if used as such , you don't even know it's in there .
I use it in curing and smoking . I don't add it to dishes cooked inside .

It has about 8 ingredients one of which is soy sauce!!!!!!

That's a no . Look for Wrights . It's just smoke and water . I cure loins with Tender quick , and add a cap full to the bag . 10 to 12 days , rinse and dry overnight .
Then smoke with the wood of your choice . I like the IT at 152 .
Completely cool and into the fridge overnight .
Next day vac seal a section and freeze for a month .
Then thaw and double smoke ( coat with brown sugar ) bringing the IT back above 145 .
Makes a great knife and fork supper .


I also slice and dip in some warmed up BBQ sauce .
Makes a great sandwich .