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your thoughts on liquid smoke?

I love, love, love smoky flavors in food. Obviously, the best way to get them in there is to char-grill or smoke things in a smoker. However, this is not feasible for me right now--I share an apartment with roommates in a densely populated city and so I lack the space and the money for the equipment. When I went to impart a smoky flavor to food, I usually include some kind of smoked ingredient that I can buy--Spanish paprika, chipotle, smoked cheese etc. But then there's just straight up liquid smoke--I don't know how to feel about it. Some how, it seems like cheating, more than adding smokiness via another ingredient does but then, maybe that's just a silly prejudice. I generally like to stay away from fake additives and do things "the long way." But the long way just isn't possible right now! What do you guys think? Should I feel fine about adding this to my pantry? Do you use it? Would you not touch it with a 10-foot pole? Your thoughts, please.

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  1. Its good. Use it. Its not a fake additive, its real smoke put through water.

    1. It's absolutely fine. No reason not to use it when you need to. There's nothing fake about it.

      1. I would not touch it with a 10-ft pole, but I have the luxuries of a back yard and a cold smoker. But if I were in your situation I certainly would give it a try. If it tastes good, eat it. Is garlic infused oil fake garlic flavor?

        1 Reply
        1. re: Zeldog

          agree with Zeldog, I have the luxury of an outdoor grill and a forest of hardwoods at the moment, so I turn my nose up at the idea, but if I were in your shoes, I'd indulge. my only caution is to those that think they are avoiding potential (and minimal) carcinogens by using the liquid - yer not.

        2. I think you should just go by what tastes good to you. I know many people like liquid smoke, I don't but you might.

          1. I use liquid smoke fairly often. When I am cooking pork ribs, I put liquid smoke in the brine and then I add it to mustard that I brush on to hold the dry rub. I have seen this technique with pulled pork too. I

            I have done it with pork tenderloin, too.

            The way I figure it is that it is better than no smoke at all. I usually don't have time to smoke for several hours.