Liquid smoke or no liquid smoke?

[Fueling Around]

I don't use it often and only in sauces. Always use it less than the recipe amount, too.
I agree with chopsaw on the Wright's brand

 

[forktender]

The only thing I use it for is my Comp Chili. To give you an idea of how much I use, I've had the same bottle of Wrights L.S. for at least 5 yrs. My recipe uses 2.5lbs of chili ground chuck, and 2.5Lbs of 80/20 ground beef. I use exactly 5 drops of Wrights Mesquite L.S. I've tried it in other things, but I just don't care for the flavor, much. Even the Wrights applewood L.S. is overpowering to my taste buds, when used per the directions on the bottle.

Although, my cousin made a pork butt for pulled pork in the oven for a party.
It was pretty damn good, I asked her when she got a smoker, she said last night, and pulled out a bottle of Wrights Hickory, she said that she added 4 tsps of Wrights to her normal 1 gal brine, and soaked it overnight. It was honestly pretty damn good.

 

[hoity toit]

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

sometimes I use powdered hickory. It is a good go too for some of stuff I make. 1/2 tsp per lb

HT

 

[JC in GB]

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.

Using it in an injection is a very interesting idea. That I am going to have to try. Thanks for that.

JC