How to cook with liquid smoke

Written by g.k. bayne
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The use of liquid smoke allows you to add smoked flavour to almost any meat, side dish, stew, salads and even sauces and dips. It is especially useful for adding to sausages, fresh hams and turkeys, meats that can take hours or days to smoke with wood. Instead, you can used liquid smoke in a variety of methods, including as an ingredient in marinades and injection mixtures. Liquid smoke is available in a variety of flavours including mesquite, apple, hickory and pecan.

Skill level:

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Things you need

  • Measuring spoons
  • Liquid smoke
  • Basting brush
  • Meat injector

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  1. 1

    Add 2 to 3 teaspoons of liquid smoke to any hearty stew or soup recipe to give the dish to flavour and aroma of being cooking over an outdoor fire.

  2. 2

    Use 2 to 5 teaspoons of liquid smoke to add flavour to any red meat, such as beef or venison. Brush the liquid smoke on the meat with a basting brush during cooking or add it to most marinade recipes.

  3. 3

    Add liquid smoke to a brine recipe for fresh hams, turkey or chicken. Brines are used to soak meat for tenderness or to inject moisture and flavour into the meat beneath the skin.

  4. 4

    Use several teaspoons of liquid smoke in recipes for beef, venison or other jerky. The resulting jerky will taste as if it had been dried over wood smoke.

  5. 5

    Use liquid smoke in basting recipes for meats, vegetables and seafood when grilling over charcoal or gas. The use of liquid smoke gives food even more rich, smoked flavour.

Tips and warnings

  • You may have to experiment with the amount of liquid smoke you use in your own recipes to find the amount that best suits your taste.
  • Add liquid smoke when using a smoker to enhance the flavour of the wood smoke.
  • Choose the liquid smoke variety that best suits your own taste. For old fashioned smoke flavour, apple and hickory liquid smoke create the right touch. For Tex-Mex or Cajun style smoke flavour, mesquite and pecan are often the liquid smoke of choice.

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