Talk:Liquid smoke

Comment
Not sure if this is an appropriate place to mention it, but in the explanation it says that liquid smoke consists of smoke condensates, and under "Safety" it says that smoke condensates are removed. —Preceding unsigned comment added by Cooljeff3000 (talk • contribs) 14:30, 8 December 2009 (UTC)


 * Agree, it's too vague, even misleading, particularly RE condensation. Examples are needed. It gives the impression that smoke (gas) is passed thru water, but looking it up, it appears no, a liquid or solid is. So I shortened it.       orig. quote: "Liquid smoke consists of smoke produced through the controlled burning of wood chips or sawdust, condensed  and then passed through water, which captures[??] and dissolves the smoke-flavored components in solution. The liquid base[??define] can be condensed and modified through many methods [such as?] to develop a wide range of smoke flavors."      --71.134.191.116 (talk) 19:54, 28 March 2011 (UTC)Doug Bashford

Agreed, making liquid smoke at home is basically like distillation. Wood chips are burned and the smoke passes through a condenser where the water in the smoke condenses trapping some of the smoke particles. Obviously an industrialized process would be different, not to mention that they may have ways of removing some of the carcinogens while leaving the rest of the mixture intact. It might be good to hear from someone in the industry although they may not be able to reveal any proprietary processes and then the page may sound like a commercial. — Preceding unsigned comment added by 174.126.76.44 (talk) 02:25, 28 October 2013 (UTC)

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íg/kg = µg/kg?
I'm not clear on the abbreviation used in the safety section. A very cursory search seems to suggest it means microgram, but I'm not sure. Anyone want to clarify? — Preceding unsigned comment added by Fitzhugh (talk • contribs) 21:52, 10 December 2012 (UTC)

Contradiction with Smoking (cooking)
This article states that liquid smoke has the same preservative effect as traditional smoking. Smoking (cooking) states that it does not.76.75.96.40 (talk) 17:48, 25 July 2014 (UTC)


 * I could see how it could be used as part of a salt brine solution that could cure meat, but it is obviously very different from the actual process of smoking, which dries out the items being smoked. I don't think liquid smoke unto itself is generally considered a preservation method. Beeblebrox (talk) 22:52, 25 July 2014 (UTC)

Because smoking with wood smoke is limited, liquid smoke has far more many means by which to impart flavor. When used in the same was as smoking where you are heating the food, drying a bit and applying it indeed does have antimicrobial and antioxidant functionality. Using it in other ways reduces the efficacy for these functions, but the flavor is still imparted.Gsmoke (talk) 18:01, 18 November 2016 (UTC)