How to Make Liquid Smoke at Home

Make your own liquid smoke with charcoal and wood chips.

Liquid smoke is distilled from real wood smoke. You can buy it in the condiment section of any supermarket. It adds a smoked flavor to foods that haven't come near a grill. It is an important flavoring ingredient in processed foods such as barbecue sauces and beef jerky. You have to be careful not to add too much liquid smoke to food because it is so concentrated. Although there are rather complicated ways to make concentrated liquid smoke at home, you can make a much-diluted version of it on your own charcoal grill.

Things You'll Need

• Paper
• Charcoal chimney starter
• Charcoal grill
• Natural charcoal
• Grilling wood chips
• Metal pan
• Purified water

Instructions

1. Twist some plain paper loosely into a large circle and wedge it inside the bottom of a charcoal chimney starter. Leave a hole in the middle. Place the chimney in the middle of the bottom of your charcoal grill.

2. Fill the chimney starter with natural charcoal pieces on top of the paper. Light the paper and allow the charcoal to burn until you can see it glowing red in the center. Pour the charcoal into the center of the bottom of the grill in a pile.

3. Put a handful or two of grilling wood chips directly onto the charcoal. Use wood chips that are good for barbecuing such as apple or mesquite. Do not use treated wood that may have preservatives or pesticides in it. Place the grate on the grill.

4. Fill a metal, grill-proof pan half full of purified water and place it on the grill directly over the charcoal. Close the lid of the grill. Let the pot simmer and the smoke fill the grill for at least an hour. Add more wood chips to keep it filled with smoke if necessary.

5. Remove the pan from the grill and allow the water to cool. The water will now be smoke flavored, although it will look clear. You can use it in soups or to marinate meats.

Tips & Warnings

• Soak the wood chips in water for an hour or so before putting them on the lighted charcoal to make them smoke longer.

• The longer you leave the water on the grill while there is smoke inside, the stronger the smoke flavor of the water will be.

• Seal the water in a zip-top bag and freeze it for future use.

• Do not use newspaper, pressed briquettes or lighter fluid because the chemicals could contaminate the liquid smoke.

• Use extreme caution when dealing with open flames.

References

• Firepit and Grilling Guru: How to Use a Charcoal Chimney Starter
• Chef Bitoy: Cold Smoke and Liquid Smoke Process