What Is Liquid Smoke?

You enter the Baba Yaga’s lair. The acrid scent of a bubbling cauldron is heavy in the atmosphere. It seems as though the old crone didn’t hear your sneaky entrance. As you slowly approach her turned back, she whips around to face you! “Intruders! Have a taste of my foul magicks!” She takes out a vial and splashes you with… liquid smoke?! What the heck is that? Let’s get into it. 

What is liquid smoke?

Liquid smoke is a liquid that has been infused with the smoke from burning hardwood. It retains the scent and taste you might get from cooking meat over a charcoal or wood-burning flame. 

The term “liquid smoke” was coined for the commercial sale of the substance in 1895 by E.H. Wright. Today, Wright’s Liquid Smoke is among the most popular brands on the market. Prior to this, the substance was called “pyroligneous acid.” And before that, it was called “wood vinegar.” 

There’s a written record of wood vinegar from the early first century ACE, where it was used to embalm bodies. This application was based on the long-known knowledge that smoke has preservation qualities; for example, the ever-popular smoked salmon.

There is a big difference, however, between smoking meat and getting smoke into a liquid. So what’s the magic spell at work here?

How is liquid smoke made?

Science time! Fire hot. Fire burn stuff. Fire make smoke. The end.

OK, lab coats on for real. Fire burns and spreads the more it is exposed to oxygen. If the fire is in a low oxygen environment, a process called pyrolysis kicks in. Wood that is burned through pyrolysis is what creates wood charcoal, something that has been around since we were living in caves. 

To create liquid smoke, a fire in the state of pyrolysis pumps its actual smoke into an airtight condensation system. As condensation forms and drips through the smoke, it is infused with the smoke flavor. At least that’s the simple explanation. 

What is in liquid smoke?

The two main ingredients of liquid smoke are literally water and smoke. Crazy, right? The flavor is impacted by the type of wood burned in the condensation process. Often, it’s hickory, but it can be made with cedar, applewood, oak, and mesquite. 

Commercial liquid smoke may often have seasoning additives like vinegar, molasses, or caramel color or artificial flavor additives to help enhance the smokiness.

How do you use liquid smoke?

Liquid smoke is used as an additive to meats to replicate the taste you get from smoking them or cooking them on the grill. You can make BBQ ribs in the oven or burgers on the stovetop and, with a little dash of liquid smoke in the mix, achieve a pretty good approximation of that grilled flavor. But only use a dash! This stuff is powerful.

Liquid smoke can also be added to any kind of marinade, especially for non-meat foods. It’s a great way to sneak a traditionally meaty flavor into a tofu and vegetable dish.

Does liquid smoke expire?

Technically, no. If kept in a cool, dry location and in its brown glass bottle, liquid smoke is good for a long, long time. It lasts even longer than Eye of Newt and Wing of Bat.


About the Author

Luke Field

Luke Field is a writer and actor originally from Philadelphia. He was the former Head Writer of branded content at CollegeHumor and was also a contributing writer and actor to the CollegeHumor Originals cast. He has extensive improv and sketch stage experience, performing both at The Upright Citizens Brigade Theater and with their Touring Company. In addition to writing, he also works as a Story Producer, most recently on season 4 of Accident, Suicide, or Murder on Oxygen. Keep your eyes peeled for his brief but impactful appearance as Kevin, the screaming security guard, in the upcoming feature The Disruptors, directed by Adam Frucci.

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