Another Liquid Smoke Thread

[1_T_Scot]

Anyone ever try to make their own Liquid smoke? To use in sauces etc... After reading the last few threads on the do's and Don'ts and opions I was just wondering if you could smoke something (not sure what) then extract the smoke flavor and concentrate it.

[NorthwestBBQ]

http://www.chow.com/stories/11104

"Liquid smoke adds smoky barbecue flavor to unbarbecued food. It’s not just a clever name: It’s made from water that has captured the flavor of smoke.

Wright’s Hickory Seasoning is made by collecting the smoke from burning hickory wood in a condenser and cooling it until it forms water, says Marge Broncaccio, a B&G Foods representative. The droplets are captured and filtered twice, before being bottled without any additional ingredients.

Colgin makes its liquid smoke in much the same way initially, but then ages it in oak barrels to mellow the flavors before adding vinegar, molasses, and caramel color.

The Lazy Kettle brand of liquid smoke is made differently. Hickory and a little mesquite are burned at a low temperature, then the smoke is captured and diverted into a tunnel, says Lawrence Ames, president of Honest Foods. In the tunnel, a constant stream of distilled water is channeled through the smoke to pick up the flavor. The liquid is then filtered to remove any sediment or oil before bottling. There are no additional ingredients.

Because the flavor of liquid smoke is so concentrated, Ames cautions against using too much: “A little is great; a lot is terrible.” If you’re going to use it, Chowhounds suggest adding some to a spray bottle of water to control the application. If you don’t want to use liquid smoke in a recipe, the hounds also offer some good suggestions for alternatives, which include chipotle chiles, smoked paprika, and Lapsang Souchong tea."

[cdollar]

You can maked smoked salt for use in sauces. Just spread kosher salt out on a fine screen and smoke it.


Chuck

[landarc]

I really like smoked salt. I think I have the original bottle of liquid smoke someone gave me years ago somewhere in the fridge.

[BBQ Grail]

Alton Brown did an episode where he made liquid smoke using a chiminea, collender, bundt cake pan and ice.

I'm sure you can find it somewhere.

[1_T_Scot]

Cool I was really just wondering. I think I'll pass on making any for the time being.

Smoked salt sounds cool though. Wonder how it would be on Popcorn? Too strong?

[landarc]

The smoked salt I make is using kosher salt, it would be too coarse for popcorn. If you were to use popcorn salt and smoke it yourself, you could control it all yourself.

[ddouglass]

MySpiceSage also offers Smoke Flour. It isn't made with flour though as it is made with Malto Dextrin and natural smoke flavor. Hickory and Mesquite are offered now. Hopefully they will expand their line to include others.