Liquid Smoke Part I

[Fire Art]

My dad use to put in his stews

[Potkettleblack]

I have some, I use it on occasion, mostly when it's very cold out. Almost never in a BBQ applications.

I also have some hickory rub. It's apparently dehydrated liquid smoke. I haven't opened the packet yet. Came with my rub class.

[PWB0108]

I've used it once in a sauce.

[johnec00]

I don't use it very often, but, like Meathead implies in his article on "The Science of Liquid Smoke", I see nothing wrong with it. I'm not sure I see much difference between using manufactured smoke in a recipe and using manufactured wood in a pellet grill.

[holehogg]

Bought some a few years back before even having the slightest inkling about what smoking is. Not sure why I bought it and its still in my garage and expired.

[SmokeyGator]

I have used it. There are times when I made pulled pork in the slow cooker instead of the smoker. Or I throw some into BBQ sauce. I have also used it for SV steak finished on a hot flat iron.

But that was before I had the Primo. Now if I want to do a long cook I just do that overnight using the cybercue thing. For SV steak I can fire the Primo up and set it to inferno mode with a flat iron. And so on.

Still, weekday when my wife is at home she has her hands full looking after a 2 year old. She uses the slow cooker a lot because it is easy. A little liquid smoke into the pork butt I cut up into smaller portions works.

[Steve R.]

Yes, for sauce.

[JGo37]

I use it pretty often, when I want smoky flavor in something that I'm making INSIDE. But - I don't use much. About 1/4 cup goes in my jerky marinade with soy and Worchester sauce, and the rest of the spices. I add about the same amount to a cup of water when I use my 'InstaPot' clone for short ribs, pork strip joeys, and chicken legs.

And I may be nuts, but a bit in scrambled eggs with your favorite stuff is tasty. I've never used it outside. I keep plenty of woods on hand, mixed with KBB.

[Hulagn1971]

Yes, I have used it and do use it at times. A splash in collard greens before cooking and when I make black bean and sausage soup in my Romertopf clay cooker.

[Histrix]

I use it fairly regularly. Don't use it when I'm actually using a smoker for meats but it has lots of uses for other things prepared in my kitchen. I don't consider it to be any different than any of the other dozens of condiments/spices/blends on hand.

Getting a good quality liquid smoke is important - avoid those that have any artificial flavors, colors, or preservatives.

[Skip]

Mr. Bones just for the record------------I used to use it on a BBQ Meatball recipe that my Sister gave me. Now remember that was in a previous life before joining this esteemed group of Pit Masters! I beg forgiveness!

[Mr. Bones]

It's all good, in my eyes, Skip! Nothin to forgive, from where I sit!
I usedta use it some, quite long many years ago...made some tasty foods with it.
I almost never, perhaps not even once in a Blue Moon, use it now. When I do so, it is/will be unapologetically...

No Rules, right?

[Skip]

No rules---all in fun. If someone wants to use Liquid Smoke---go for it for sure. BTW the meatball recipe of my Sister's was wonderful!!

[Spinaker]

I used to use it to make BBQ sauces. Since I no longer make sauces, I no longer need it!

[BBQ_Steve-O]

I used it in chili and some sauces many moons ago, but I found out pretty quick that I don't care for the stuff.

[cgrover60]

Yes I have used it back in the day when I had no grill to make some really decent "oven jerky". My chef wife always has some on hand and uses it sparingly for a different background profile in various recipes and why not?

[texastweeter]

Use it fairly regularly. I use it when making sauces that are not gonna be pit sauces, I use it in beef jerkey as I don't smoke it all the way through, I use a dehydrate setting on my convection oven to finish it, anytime I use the electric grill (indoors, or when traveling to places where grills are not available or allowed), several other applications.