When it comes to the BBQ community, liquid smoke is often shunned and derided as a cheap way to impart smoke flavor in a dish. You could say that these criticisms are unjust, particularly when you consider that not everyone has the luxury of having access to a smoker. The point of liquid smoke is to impart smoke flavor without actually smoking anything, so it’s a convenient way to get smoky flavor into a recipe if you don’t have the time or option to smoke something the traditional way.

Let’s take a look at how liquid smoke is made and how it can be used in everyday cooking.

What is liquid smoke?

Liquid smoke was invented by Ernest H. Wright. As a teenager working at a print shop, Wright noticed a black liquid dripping from the stovepipe that heated the print shop he worked in. He later became a chemist and realized that the black liquid he saw as a youth was the smoke coming in contact with cold air and condensing into liquid. 

Ernest conducted experiments to recreate the liquid via wood combustion and condensation of the fire’s exhaust, and thus liquid smoke was born. Wright’s Liquid Smoke was first produced in 1895 and is still sold in stores today. The flavoring is used in all sorts of dishes adding smoky flavor without using a smoker or live fire.

How is liquid smoke made?

Liquid smoke occurs naturally when the smoke from burning wood is condensed into liquid form. Smoke and water vapor are byproducts of burning wood, and when the water vapor – in the form of steam – comes in contact with cold air, it is condensed into a black liquid. Modern methods condense the steam through a cooling tube, filter out the soot and ash impurities and distill into a concentrated form. This yellow-brown liquid is the liquid smoke you’ll see on sale in the grocery store

Is liquid smoke safe?

Smoke itself is a byproduct of combustion, and whether that flavor comes from actual smoking or through a liquid version, it will always have a trace amount of the organic compound polycyclic aromatic hydrocarbons – or PAHs. In large quantities, PAHs can be carcinogenic. Extended, regular exposure to PAHs can cause long-term health effects. The truth is the amount of PAHs found in liquid smoke is minute, and though we don’t recommend drinking straight from the bottle over a long period of time, the small amounts you use to flavor your food are basically harmless in the grand scheme of things.

Uses for liquid smoke

Liquid smoke is used to impart smoky flavor without the actual fire, so it can be used on any dish that you want to taste like it came from a smoker. Food manufacturers also use it as a flavor additive. By using it in their products, they’re allowed to market those products using the word “smoked” in their name. Some mass-produced cheeses marked as smoked – such as cheddar or gouda – utilize the liquid flavoring, as well as sausage products stuffed into liquid smoked-infused casings. One of the main uses, however, is in the commercial production of sauces, marinades and most anything with the word “barbecue” in the name. Check the ingredients next time you’re out shopping.

How to cook with liquid smoke

Cooking with liquid smoke is easy. The flavor is very concentrated, so only a small bit is necessary. Just add a few drops either brushed on topically to the protein or mixed into the sauce or marinade. If you’re finding that even a drop or two is still overpowering in taste, you can dilute the liquid smoke with a liquid of your choosing that fits the recipe. Liquid smoke can be added to just about any recipe so long as it’s used in moderation. You can even use it in cocktails to amp up the breadth of flavor.

Where to buy liquid smoke

Liquid smoke can be found near the BBQ sauce in your local grocery or supermarket. The most notable brands are Colgin and Wrights, but younger sauce brands like 4D flavours are starting to get into the mix around the nation. If you want more choices than what your supermarket has, check eBay for a variety of options.

Liquid Luck

Though liquid smoke is shunned in many BBQ circles, you can see that it has its purpose and conveniences. Sometimes it’s just not practical to fire up a big smoker just to get that hint of smoky flavor. Culinary innovations such as liquid smoke help to evolve the industry no matter how controversial they may seem, so don’t be scared to experiment and play with flavors. We hope this article helped to clear the air on liquid smoke. Is there a place for it in your pantry? Let us know in the comments below!