Liquid Smoking vs Natural Smoking Meat 

Considering that the flavonoid compounds in natural smoke deposit themselves on the meat surface via the steam produced in the smoker, placing a diluted liquid smoke solution in an oven will produce the exact same result without the bitterness or tar aftertaste from injecting liquid smoke directly into the meat or using it in a brine.

Right on Sam, 100%!

If it has a harsh flavor you’re using too much. I mix 1 to 5 ratio with apple juice for my mop on a gas grill and experts can’t tell I didn’t use a smoker

Me and my inflatable wife love it! We set up a picnic table on the fake lawn and enjoy our fake bbq and when we’re done we take it inside and go to town! Don’t tell anybody, but my inflatable wife isn’t a natural blonde…