Liquid Smoke

shooterrick

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Jan 13, 2008

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South Louisiana

• May 2, 2010

• #21

Well I may get barred for this but LS is in my fridge and from time to time it is used in recipes not going on the smoker. Bbally mentioned rice and that is one. Some soups and sauces can be enhanced if not using smoked meat in them. Yes I slow smoke all my Q but in other areas it has a place is used correctlly.

 

meateater

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Oct 17, 2009

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Hendertucky, Nv.

• May 2, 2010

• #22

I was actually amuzed earlier because of a post I made of my spice cabinet. Middle shelf dead center. Now thats Hickory and not Mesquite by the way. It does have it's place here and there.

 

hounds51

Smoking Fanatic

Feb 5, 2009

430

13

Lebanon Bolongatown P.A.

• May 2, 2010

• #23

Started using L.E.M. Liquid smoke. It seems far superior to other store brand, but is far more concentrated.

 

stircrazy

Meat Mopper

Dec 31, 2009

295

12

Kamloops, BC, Canada

• May 2, 2010

• #24

thanks bbally, I use a rice cooker so I think I am going to try that tomorrow night.

Steve

 

justpassingthru

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Feb 7, 2009

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Pamatai, Tahiti

• May 2, 2010

• #25

bbally I'm with you, yes liquid smoke definitely has it's place, but it's not a substitute for low and slow.

A big thank you for the Kai Fan tip (we add Chinese sausage to it also), I will try some LS in it, that will take it over the top!

Gene

 

missouri hog wild

Newbie

Apr 23, 2010

26

10

back woods missoura

• May 2, 2010

• #26

brother skip the liquid smoke and turn down the heat and relax throw back a few budweisers and you will never need that stuff.

 

bbally

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Aug 24, 2007

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Western Colorado

• May 2, 2010

• #27

It will definately add some depth to the traditional chicken and rice dinner. And it should offset the marinate tang just right.

 

eman

Gone but not forgotten. RIP

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Feb 3, 2009

5,316

139

• May 2, 2010

• #28

I troo have a bottle of LS in my spice cabinet.
It never touches a bit of meat that goes on my grill or smoker. At least not by itself.
I use a tbsp of LS in my bbq sauce.
and i have been known to add it to meat balls or meat loaf if not going on the smoker.

 

seniorsmoker

Newbie

Feb 12, 2017

6

10

Kingston, Tennessee (East Tennessee)

• Feb 16, 2017

• #29

I have put liquid smoke in my water pan.

 

gr0uch0

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Apr 30, 2016

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Displaced Texan in Door County WI

• Feb 16, 2017

• #30

What's a water pan? :dunno

 

seniorsmoker

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Feb 12, 2017

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Kingston, Tennessee (East Tennessee)

• Feb 16, 2017

• #31

Your joking with me right... you never use the water pan?

 

gr0uch0

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Apr 30, 2016

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Displaced Texan in Door County WI

• Feb 16, 2017

• #32

Serious as a heart attack. 40 years on all sorts of grills and pits, and don't come near the things. Only thing I've ever done with one is fill with sand and covered with foil. Water's for drinkin'.

 

pc farmer

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• Feb 16, 2017

• #33

gr0uch0 said:

Serious as a heart attack. 40 years on all sorts of grills and pits, and don't come near the things. Only thing I've ever done with one is fill with sand and covered with foil. Water's for drinkin'.

Click to expand...

Agree.   I have never used a water pan.   I take them out.  

 

pc farmer

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• Feb 16, 2017

• #34

seniorsmoker said:

I have put liquid smoke in my water pan.

Click to expand...

Why put LS in the water pan when you are smoking the meat anyway?

 

firemanjon

Meat Mopper

Dec 27, 2016

180

43

Arkansas

• Feb 16, 2017

• #35

gr0uch0 said:

What's a water pan? :dunno

Click to expand...

That's the thing I have to go refill right now cause the dog brought it to me and is staring at me now.

Never use one on any of mine either

 

SmokyMose

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• Feb 16, 2017

• #36

Mentally, I put "Liquid Smoke" in the same category as "Turkey Pastrami" and "Cheese Food". I'm sure it has use in some recipes, but if I want smoke flavor I smoke.
I used to use a water pan in the MB gasser more as a drip pan than anything else. Haven't used one in the offset.

 

gr0uch0

Master of the Pit

Apr 30, 2016

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Displaced Texan in Door County WI

• Feb 16, 2017

• #37

Never understood the water bath concept, nor have I cared for the taste of the food when in play.  We're cooking at minimally 225, above the boil point of the water, so it's going away in pretty short order.  Dump in more water?  Sure:  lowers the overall temp of the cooker, and takes more time to get back to the heat it was.  Boils out again:  lather, rinse, repeat.  IMHO, it also creates an acrid taste when the water/steam combines with the smoke, and doesn't provide a texture that I care for:  too mushy for my likes.   

 

Last edited: Feb 16, 2017

atomicsmoke

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Apr 3, 2014

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Toronto, Canada

• Feb 16, 2017

• #38

SmokeyMose said:

Mentally, I put "Liquid Smoke" in the same category as "Turkey Pastrami" and "Cheese Food". I'm sure it has use in some recipes, but if I want smoke flavor I smoke.
I used to use a water pan in the MB gasser more as a drip pan than anything else. Haven't used one in the offset.

Click to expand...

If you lookup the history of pastrami you will learn originaly wasn't made from beef. But turkey and goose. The Jews of Romania brought the concept to the new world and found some beef cuts were cheap so they used them for pastrami.

 

SmokyMose

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• Feb 16, 2017

• #39

atomicsmoke said:

If you lookup the history of pastrami you will learn originaly wasn't made from beef. But turkey and goose. The Jews of Romania brought the concept to the new world and found some beef cuts were cheap so they used them for pastrami.

Click to expand...

Once again I find myself pulling my foot out of my mouth, Atomic! I had no idea...

 

HalfSmoked

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Maryland Eastern Shore

• Feb 16, 2017

• #40

Whats this stuff call liquid smoke what cartoon was it used in. Not to good on modern stuff!! I guess I had some when I over cooked a lion and this brown stuff was running all over the place didn't make the loin taste to good either. 

Warren