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Wright's Hickory Liquid Smoke, 32 oz, 2 Pack
$29.99
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Product Details
Liquid smoke is what the name says: smoke from smoldering hickory is drawn through a condenser and the droplets are collected and filtered into water. Wright's has been making it since a Kansas City pharmacist worked out the process in 1895, and hickory remains the standard, the same smell as a backyard smoker held in a bottle.
It is used by the drop rather than the spoonful. A quarter teaspoon will carry a pot of baked beans or a batch of pulled pork; a half teaspoon is plenty in a big pan of chili or a batch of barbecue sauce. Too much turns acrid, so add it early, taste, and stop there.
A 32 oz bottle is a large format for something measured that finely, and two of them is a working supply for people who cure jerky, batch their own sauce, smoke indoors on a sheet pan, or cook for a crowd through the summer.
Ingredients
Nutrition Information
| Serving size | 1 tsp (5mL) |
|---|---|
| Calories | 0 |
| Total Fat | 0g (0% DV) |
| Sodium | 0mg (0% DV) |
| Total Carbohydrate | 0g (0% DV) |
| Protein | 0g |
Wright's Hickory Liquid Smoke, 32 oz, 2 Pack
$29.99
Questions About This Product
The things people actually want to know before they cook with it.
How much liquid smoke should I use per pound of meat?
About a quarter teaspoon per pound is the working figure, which comes out to roughly a teaspoon for five pounds. Wright's own guidance is to start with a few drops and build from there, because the concentrate is strong and there is no taking it back out once it is in. Measure into a small dish rather than over the pot, so an overpour lands somewhere recoverable.
What happens if I use too much liquid smoke?
It goes acrid and ashy rather than smoky, and it flattens everything else in the dish. There is no way to remove it, so the only fix is dilution: stretch the batch with more of whatever it went into, or make a second unsmoked batch and blend the two. If a bottle reads too strong for your taste in general, Wright's suggests thinning it with water or vinegar before you cook with it.
How is liquid smoke actually made?
Smoke from smoldering hardwood is drawn through a condenser, where cooling turns the vapor back into liquid. The water soluble flavor compounds stay in that liquid, and the insoluble tars and resins are pulled out by a series of filters. It is real wood smoke captured in water and filtered, not a flavoring built from scratch, and the method has not changed much since a Kansas City pharmacist worked it out in 1895.
Is liquid smoke carcinogenic?
The compounds people are asking about are polycyclic aromatic hydrocarbons, and they are largely fat soluble rather than water soluble. Because liquid smoke is condensed into water and then filtered to strip out the tars and resins, most of that fraction is removed rather than bottled, and what stays behind is a flavoring used a quarter teaspoon at a time. That describes the process; it is not a health claim in either direction.
Can liquid smoke replace a smoker?
It replaces the flavor, not the cook. Liquid smoke puts hickory smoke into food in minutes, which is why it works for oven ribs, indoor brisket and slow cooker pork. What it cannot produce is the dry crusted bark that comes from hours of low dry heat, or the pink smoke ring, which forms when nitric oxide and carbon monoxide from burning wood react with the myoglobin at the surface of the meat. No combustion, no ring.
What is the difference between hickory, mesquite and applewood liquid smoke?
Hickory sits in the middle to heavy range and is what most people mean by smoked: bold, savory and bacon like, and the standard for pork, ribs, beans and barbecue sauce. Mesquite is the heaviest and most earthy of the three and turns harsh if you lean on it. Applewood is the lightest, a fruitwood with a faint sweetness, better suited to chicken, turkey, pork loin and fish. Wright's makes all three.
Does liquid smoke go bad?
Wright's gives it a 48 month shelf life, so a bottle almost always outlasts the cook rather than the other way round. What changes with time is strength rather than safety, since the aromatic compounds that carry the smoke are volatile and dull slowly, and an older bottle takes a little more to reach the same effect.
Should I add it before cooking or at the end?
Early. Wright's directions are to dilute it with water, oil or vinegar and brush it onto food before it goes on the heat, or to stir it into the dish at the start so it spreads through. Added at the end it sits on top and reads sharp and raw. The exception is a cold application such as a finished sauce or a cocktail, where a drop or two goes in straight.
Does liquid smoke cure or preserve meat?
No. It is a flavoring only and has no preserving effect, which is a genuine break from the old practice of smoke curing that it grew out of. If you are making jerky or curing anything, the safety comes from the cure and the process, so follow a tested recipe and use the curing salt it specifies. The liquid smoke goes in for taste on top of that, never in place of it.
Why would anyone need two 32 oz bottles?
Because the unit of use is a quarter teaspoon and the unit of sale here is a jug. One 32 oz bottle holds about 192 teaspoons, which at roughly a teaspoon per five pounds of meat covers something close to 960 pounds, and there are two of them. That is a season of jerky, a standing barbecue sauce recipe, a catering run or a restaurant kitchen with no smoker, rather than a household condiment shelf.
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