According to a 1923 edition of The Rotarian, Wright's inspiration for liquid smoke was the memory of "a drop of liquid trickling down the stove-pipe" in the print shop he worked at as a teenager. Wright, a Kansas City, Missouri pharmacist, created the ingredient in 1895. Leave it to science to butt heads with tradition. Armbruster/The New York Historical Society/Getty Images Origins So how did this divisive ingredient become so popular?Ī New York smokehouse, 1923. In the gastronomy realm, where ingredients like " smoked-infused lettuce " aren't so outlandish, liquid smoke enjoys a recurring role as a flavor additive. A variety of liquid smoke-branded bottles stock the grocery shelves, and products like "smoked" bacon reveal their true nature on the packages' ingredient labels. Its usage causes barbecue purists ( like the late Josh Ozersky) to roll their eyes, and health groups have consistently voiced concern over possible health effects.īut the growing popularity of liquid smoke can be seen almost everywhere. The advent of liquid smoke - literally, smoke condensed into a liquid form - has allowed folks to cut down smoking time from hours to, well, mere seconds (mirroring if not the texture of slow-smoked meat, then at least its principal flavor). But not everyone's willing to do things the hard way.
For these barbecue heads, obtaining such rich, smoky essence doesn't come easy. At at any god-honest barbecue joint, pitmasters dedicate hours babysitting their smokers, routinely feeding the iron apparatus chips of hickory or applewood and eyeing the timer like a hawk. Biting into the blackened crust of a slice of fatty brisket, one's taste buds are inundated with saltiness, a slight peppery spiciness, and, of course, smoke.
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