Liquid Smoke : Savoury Shortcut or Culinary Cheat?

The term liquid smoke sounds like an oxymoron, but it remains far more accurate than the brown solutions original name ‘wood vinegar’. A bi-product of the charcoal making process, liquid smoke, like salt, has been used as a food preservative for hundreds of years.  

The additive was first commercialised in 1895 by US pharmacist Ernest H Wright who watched the liquid runoff trickling down a stovepipe and, diverting it through a condenser, much like distilling alcohol, captured the flavour and essence of the smoking wood fire.

The liquid created by burning hickory holds a deep woody flavour. When infused into meat through basting, it tastes just like meat cured for many hours in a purpose-built smoker. Applewood, mesquite, oak... all woods impart different distinct smoky flavours.   

Liquid smoke is surrounded by controversary. In the culinary world, some regard the quicker easier way as cheating. Infusing that aged, smoked taste into a piece of meat ordinarily requires hours of carefully stoking the chosen wood. Barbecue is considered a skill.  

Using liquid smoke, it is easy to replicate the taste of barbecue in mere seconds without the need to tend a fire. The flavour profile is identical. Anyone with a piece of meat and a bottle of the water-soluble solution can create a smoky, aged delicacy. No grill required!

This seasoning is not just for barbecue anymore. With the rise of plant-based proteins, liquid smoke has made its name as a vegan friendly store cupboard staple to add that charred, browned, pungent flavour to sauces, marinades and seitan, a meat substitute made of wheat gluten.

Every great product has its fakes, and liquid smoke is no different. Cheap artificial liquid smoke mixtures use molasses or sugar for colour and chemicals, dyes, and preservatives to replicate the original flavours. Check the label to ensure your liquid smoke is genuine! 

Smoke contains carcinogenic compounds which the distilling process filters out, but health-conscious cooks still regard the flavour enhancer as bad for our bodies. A little liquid smoke goes a long way though, and just like everything else, it has proven harmless in moderation.  

Regardless of the health scares, liquid smoke as a pantry ingredient is here to stay. Add it to sauces and stews or as a marinade for almost any meat. Baste vegetables like cauliflower or corn, add to beans or chili or grill up a smoky tofu steak as a healthy meaty alternative.

Whether you enjoy smoky basted meats, savoury sauces or that deep, unmistakable umami of barbecue, liquid smoke is all the additive you’ll ever need to create delicious flavourful cuisine, and in a fraction of the cooking time too.

Just don't mention it to the barbecue purists!