What Is Liquid Smoke?

Liquid smoke is a natural product made from condensing the smoke from burning wood. It was invented by Ernest H. Wright (of Wright's Liquid Smoke) who, as a teenager, noticed a black liquid dripping from the stovepipe that heated the print shop he worked in. Years later, as a chemist, he realized this occurred because the smoke had come in contact with cold air. Smoke-flavored liquid formed when he experimented with wood combustion and condensed the hot smoke from a fire. Wright's Liquid Smoke was introduced in 1895 and is still sold today. The flavoring is used in a variety of dishes to contribute a smoky taste without cooking in the smoker.

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What Is Liquid Smoke?

Liquid smoke is a natural byproduct of burning wood. The exhaust of a wood fire is smoke and steam; fire produces water in the form of vapor, and when condensed through a cooled tubing, captures the smoke. This liquid is distilled into a concentrate and filtered out of its impurities (soot and ash). What is left is a yellowish-brown substance that is liquid smoke. Most brands of liquid smoke are inexpensive.

Liquid Smoke Uses

While some barbecue snobs may vow never to use liquid smoke, most probably consume it without even realizing it. Most liquid smoke manufactured doesn't find its way into little bottles on the grocery shelf. Instead, it is a flavor additive in several foods such as commercial barbecue sauces, marinades, and "barbecue" flavored foods. Liquid smoke is also in hot dogs, smoked meats, and many kinds of cheese. It is also used in most of the bacon we buy. Producers of these foods can use the word "smoked" in the name of their products, like smoked Gouda or smoked sausage, and never actually smoke anything in the way we would assume. The process of adding liquid smoke or other smoke flavorings becomes the justification for the use of the word "smoked."

There are plenty of ways to use bottled liquid smoke, beyond simply imparting a smoky taste to a piece of meat.

How to Cook With Liquid Smoke

For those who don't have access to a grill or smoker but want to cook some smoked meat or fish, a few drops of liquid smoke brushed on or used in a marinade are all that is needed. Because of its concentrated taste, only a small amount is required, no more than 1/4 teaspoon. For a more subtle flavor, dilute the liquid smoke with water or vinegar.

Liquid smoke can be added to recipes—used sparingly—from homemade barbecue sauce and cowboy beans to smoky roasted nuts and unique cocktails. It can also add another level of flavor to a mac and cheese recipe.

What Does It Taste Like?

Liquid smoke tastes like, well, a liquid form of smoke. And since several different flavors are available, such as hickory, mesquite, and pecan, each tastes like a specific type of smoke from a particular type of wood. Liquid smoke products that have added ingredients will take on a more artificial flavor.

Liquid Smoke Recipes

Liquid smoke can be used as a substitute for bacon in recipes that employ the cured pork for its smoky taste, more so than its texture. It will contribute that quintessential flavor without adding extra fat.

• Crock Pot BBQ Beef Brisket
• Smoky Chicken Sauce
• Hickory Barbecue Sauce

Where to Buy Liquid Smoke

Small bottles of liquid smoke can be found near the barbecue sauce on supermarket shelves. Read the ingredient list on the labels carefully to be sure it is an all-natural product. Common brands are Wright's (which says "all natural" on the bottle) and Colgin, which includes additives like molasses, coloring, vinegar, and salt. A variety of flavors are available including applewood, mesquite, and hickory with hickory—being the most popular.