Wright's and Colgin are the two best brands that are the most widely distributed. I prefer Wrights, but both are essentially just condensed wood smoke, similar to distilling whisky! A half teaspoon in your small-batch sauces is most pleasant and not overpowering. Its not necessary for use on smoked meats, even for a pellet grill, since smoke tubes do such a fine job. If you need even more smoke, light both ends of the tube with your heat gun and you will have two and a half hours of super dense smoke. Make sure your pellets are actually 100% hickory, not an Alder laced "hardwood" concoction. Unless you are smoking your sauce in your grill like many of us do, I know of no other way to impart a good smokey flavor to your sauce. So try a bottle of Wright's Liquid Smoke and see what you think.
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I use it for some jerky recipes. Also mix some in when making 3†logs of venison sausages to get smoke flavor throughout rather than just on the casing. There’s a place for it!Comment
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I have only used it in a bring recipe.Comment
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Definitely have some in my pantry, just cause I buy stuff, but have never found a good use for it. Probably past it’s expiry date now anyway.Comment
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I’ve used it for sauces, oven jerky, & baked beans. Handy stuff to have around IMO.Comment
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Not just "NO!!!" but "H*LL NO!!!" If you use liquid smoke, the terrorists win!
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I put it in my sous vide bags. Gives a great extra flavor. I use it with chicken, pork, just about anything that goes in the bag gets a bit of liquid smoke.
Outdoor cooking obviously doesn't need it. Moreover I don't know how you'd apply it to food, being that it's so dense. You'd have spots with intense smoke flavor, where the liquid smoke dripped, and the rest of the meat would have none.Comment
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