Q&A for How to Use Liquid Smoke

Liquid Smoke can either be applied directly to barbecue sauces and marinades for ribs while either pre-cooking or during cooking as marinades. Or, they can be applied in some fashions to the actual wood chips. If you're soaking wood chips in water, you can add some liquid smoke to those occasionally.

Yes. Just add it in proportion to your basting or brine solution. The bottle or package usually has directions for how much to use, but you can adjust to taste. I add about a teaspoon to my brining solution and soak the bird overnight before rinsing and then cooking.

Liquid smoke is the condensed, distilled, and filtered vapors released by a fire as it burns.

Use 1/2 to 1 teaspoon of liquid smoke per pound of ground meat. Start with 1/2 teaspoon if you're sensitive to smoke flavor, as you can add more in the next batch if needed. Mix it evenly into the meat with your seasonings and cure before stuffing. If your seasoning blend contains smoke flavor, use less. For the best flavor, let the meat sit in the refrigerator overnight before cooking or dehydrating to help the smoke penetrate deeper.