Add Smoke Flavor to Sauces
Like always, there's more than one way to do anything. What methods do brethren prefer for adding a touch of smoke flavor to BBQ and other sauces?
- Liquid Smoke is one of easier ways of going about it.
- Another approach seem to be performing a 1 - 2 hr cold smoke using an Amaz 'n Tube since sauce doesn't absorb much smoke at higher temps.
The goal is to add a hint of smoked flavor to the sauce.
Ex. Smoked Applewood Maple BBQ Sauce.
You don't want to brew a batch with such a strong wood flavor that you'll have beavers crowding your lawn begging for handouts.
Super fast Red Themapen, Weber Platinum, Kamado Joe Big Joe, Maverick ET-732