Answered: Liquid Smoke Substitution

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The component liquid smoke is created from the condensed smoke of burning wood. It is popular in the United States and other nations such as China, the United Kingdom, Spain, and Germany. Although it may seem hard to discover a replacement for liquid smoking that tastes the same, we have a few ideas.

Many people find it difficult to impart a proper smokey flavor to their cuisine without destroying it. Anybody may simply create this taste and assure a wonderful, savory supper thanks to liquid smoke.

In this post, I’ll go through various liquid smoke options to try in your next cooking.

What Is Liquid Smoke?

Liquid smoke is the liquid form of smoke created by burning wood. Ernest H. Wright, a teenager at the time, created the approach. According to documents, he saw a black liquid trickling from a stovepipe near where he used to work.

As a consequence of burning wood, liquid smoke is created. Fire produces water vapor, which, when condensed via cooled tubing, captures the smoke from the fire.

The taste indicates that it is a liquid sort of smoke. The different varieties offered, including hickory, mesquite, and pecan, all have a smokey flavor from their particular woods. And chemicals in liquid smoke products make them taste better.

Anything from pig to beef, poultry, shrimp, veggies, and more gets a real barbecue flavor from liquid smoke. Salad dressings, chili, and baked beans all benefit from a sprinkle of this smokey seasoning.

Substitutes For Liquid Smoke

Do you need a liquid smoke substitute? It may surprise you to realize that there are several appropriate substitutes accessible. The finest options to attempt in your recipe are listed below.

1. Smoked Paprika

Smoked paprika is prepared by smoking crushed, dried peppers over oak wood. The end result is a dark red spice that may be used in savory dishes. It is also known as Spanish paprika and gives any food a great, rich, and smoky flavor.

Since the two tastes are so similar, smoked paprika may easily be employed as a liquid smoke replacement. Smoked paprika is available in a variety of heat degrees, ranging from mild to moderate to severe.

A little goes a long way, so start small, taste the meal, and adjust as needed. If you use too much, it might overpower the other flavors in your recipe. As a general guideline, one teaspoon of liquid smoke may be substituted for half a teaspoon of paprika.

2. Chipotle Powder

This powder has a great earthy, smoky flavor. It’s made by roasting dried and crushed chili peppers or jalapeos gently over a natural wood fire. In Mexican cookery, chipotle powder is widely used.

Because of its smoky taste, chipotle powder is an ideal liquid smoke substitute. Chipotle powder, on the other hand, is significantly hotter than liquid smoke and may affect the spiciness of your cuisine.

If you enjoy the smoky flavor of liquid smoke but not the heat, use the chipotle powder sparingly. For every teaspoon of liquid smoke recommended for, add half a teaspoon of chipotle powder.

3. Smoked Salt

Smoked salt is created by smoking regular table salt for 14 days. Throughout the smoking process, fragrant woods such as oak, alder, applewood, hickory, or mesquite are employed. The smoked salt’s richness and smokiness are determined by the kind of wood used in the smoking process.

The resultant taste is often ideal as a liquid smoke replacement. This fragrant spice may be used in meat dry rubs or as a finishing salt in sweet or savory dishes. In any case, it will taste similar to liquid smoke.

Keep in mind that while using smoked salt, you should use less regular salt and other salt-based spices. Replace one teaspoon of liquid smoke with one teaspoon of smoked salt.

4. Smoked Meat

If you need a liquid smoke substitute for a meat dish, you may always purchase pre-smoked meat. Your local supermarket will have a range of smoked meats. You might also get some from your butcher.

Smoked meats, such as smoked bacon or ham, may be used to complement any savory cuisine. When these meats are added to stews, soups, or sides like baked beans, they offer a smokier flavor than liquid smoke. It is totally up to you how much smoked meat you use, and it will also depend on the sort of meat you choose.

5. Smoked Tea

Lapsang souchong is another name for smoked tea. Camellia sinensis leaves are smoked and dried over a pinewood fire to make this tea. Its smokey, herbal taste and smell make it ideal for vegetarian and meat-based recipes.

Nonetheless, this tea has a bitterness that other teas lack, making it a great alternative for liquid smoke. Smoked tea may be used to impart herbal undertones to meat preparations. In equal portions, liquid smoke and smoked tea may be substituted.

6. A Smoke Gun

A smoke gun is not an ingredient, but rather a tool used to manufacture smoke in the absence of smoke. The smoke gun is a unique gadget that produces smoke by burning wood chips in the form of a portable smoking handgun. The wood burns in the inner chamber, and smoke escapes via the chimney.

This method will provide a slight smoky taste and fragrance to the dish. But, it is not suitable for every case. With this flexible gadget, you may smoke a variety of things before cooking them.


Since liquid smoke is not always accessible in shops, it might be the one component lacking from your recipe. If the smoky taste is essential to the recipe, you’ll need a suitable substitute. Any of the above liquid smoke replacements will do the job and are sure to wow your friends and family.


What can be used in place of liquid smoke?

Replacement for Liquid Smoke
Smoked paprika, a spice prepared by curing peppers over oak fires for many weeks, is an excellent substitute.
Smoke tea (or lapsang souchong) may be used as a dry rub for meats or to flavor soups and stews with a smoky taste.
The smokey taste of chipotle powder is well-known.
Oct 21, 2019

Can I skip liquid smoke in a recipe?

Conclusion. Finally, there are various liquid smoke replacements that may deliver the same taste without the need of a smoker. You may get the same smokey flavor and aroma as liquid smoke by using smoked paprika, chipotle powder, smoked salt, or canned chipotle peppers.

How much smoked paprika to substitute for liquid smoke?

Smoke in liquid form (for flavor).

Liquid smoke is quite potent, and too much of it may be overbearing. So, use caution! What is the equivalent: 12 teaspoon liquid smoke Equals 1 teaspoon smoked paprika. To enhance color, add another 12 teaspoon normal paprika.

How do you recreate liquid smoke?

Top the upside-down metal dish with a couple cold ice packs. The temperature differential between the hot smoke and the chilly bowl will cause smokey condensation to develop on the bowl’s top. This will flow into the Bundt pan as liquid smoke, which you may collect.

Can you substitute Worcestershire sauce for liquid smoke?

Worcestershire sauce is a fermented sauce with a distinct taste. It has vinegar, soy sauce, anchovies, and spices in it. Worcestershire sauce may be used to flavor meats, vegetables, and soups in lieu of liquid smoke.

What does liquid smoke do for a recipe?

Liquid smoke is used to add smokey flavor without the use of real fire, and it may be put on any food to make it taste like it came from a smoker. It is also used as a flavoring agent by food makers.

What spice adds a smoky flavor?

Paprika that has been smoked. There are several paprika variations available, ranging from the classic, sweet sort used to top deviled eggs to the fiery stuff that lends a kick to any meal.
… Black Cardamom…. Chipotle Peppers…. Smoked Cheese…. Lapsang Souchong…. Smoked Salt…. Liquid Smoke.
Aug 24, 2020

Do you have to use liquid smoke?

Don’t worry if you’ve just completed the bottle of liquid smoke in your cupboard or if you can’t locate any at the supermarket. Smokiness may still be added to your dish (without the trouble of cooking over an open flame). Instead, try a sprinkling of smoky paprika or chipotle powder.

Is liquid smoke just smoked water?

Liquid smoke is a natural result of wood combustion. A wood fire’s exhaust is mostly smoke and steam; burning creates water in the form of vapor, and this vapor, when condensed via cooled tubing, collects the smoke. This liquid is concentrated and filtered to remove contaminants (soot and ash).

Does paprika add smoky flavor?

Smoked paprika is prepared by slow-roasting peppers over an oak fire before crushing them into a powder. This technique gives the finished spice a pronounced smokey taste.

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