Finding a liquid smoke substitute is easier than you think! Yes, this amazing ingredient has a seemingly unique ability to transform a dish, but trust me… other magical flavor enhancers can step in and do the job.
Check out my list of the best liquid smoke alternatives and use them to elevate your favorite dishes, from smoked chicken wings to marinated beef recipes.
What is Liquid Smoke?
Liquid smoke is a popular flavoring agent that infuses food with an instant smoky flavor, the kind you’d get if it were slow-roasted over a wood fire.
People use liquid smoke to add flavor to all kinds of dishes, from fish stews to sauces like Alabama white sauce, and it is also a key ingredient for many meat and fish marinades. It’s made from the condensation produced in a wood smoke chamber, which is then carefully collected and bottled.
Liquid smoke was first sold as a food product by Kansas City pharmacist Ernest H. Wright in 1895.
Best Substitutes for Liquid Smoke
1. Smoked Paprika
A fabulous alternative to liquid smoke, everyone should have some smoked paprika in their pantry! This smoky sensation is made from red bell peppers and brings a wonderful depth of flavor to all kinds of dishes, from meat and fish to soups and stews.
Smoked paprika has a stronger savory flavor than the sweet version and is commonly used in Spanish and Hungarian classics, such as chorizo and goulash. Its unique flavor is achieved by slow-roasting peppers over wood for weeks.
Remember that using smoked Hungarian or Spanish paprika instead of liquid smoke will change the color of your dish.
Add a teaspoon or two of smoked paprika to stews, soups, and casseroles, and season to taste. You can also use it as a spice rub for your favorite meat, fish, or vegetables.
2. Smoked Hickory Powder
One of the best replacements for liquid smoke, hickory smoke powder has a similar campfire quality to its flavor. As both ingredients originate from natural smoke, it stands to reason that the flavor will be quite similar.
As liquid smoke comes in various wood flavors, such as hickory, mesquite, and pecan, you can tailor the smoked hickory to suit. So, for example, look for smoked mesquite powder if a recipe calls for mesquite-flavored liquid smoke.
The main difference between liquid smoke and smoked hickory powder is that one is liquid, and the other is powder. This makes it difficult to calculate a ratio when replacing one for the other.
Generally, with spice rubs, less is more. So, while you can substitute liquid smoke with spices at a 1:1 ratio, it’s worth being cautious and going with ½ the amount, then adding more if needed. You can combine hickory smoke powder with a marinating liquid like Worcestershire sauce.
3. Smoked Salt
Smoked salt is a fantastic way of imparting that smoky flavor to your favorite dishes and makes a good substitute for liquid smoke. It’s made by smoking regular salt with wood chips for up to two weeks, and its flavors include hickory, mesquite, and oak.
Match the wood type with the ingredients you’re using. For robust meats like beef, use mesquite and hickory wood-smoked salt, and go for a lighter oak flavor for chicken and fish recipes.
Smoked salt can also replace liquid smoke in stews and casseroles. However, the smoky flavor tends to get lost with acidic dishes, so keep that in mind.
4. Chipotle Powder
Ground chipotle is a mildly spicy powder made from smoked and dried jalapeno peppers. It adds a wonderful smokiness to all kinds of foods, from steak and shrimp to salsas, soups, and stews. It’s a staple ingredient in Mexican cuisine and adds earthy, smoky tones with a moderate level of heat.
If you’re looking for a good liquid smoke substitute and don’t mind a bit of heat, chipotle powder is one of the best options. I’d recommend using half as much ground chipotle as liquid smoke, so ½ tablespoon of chipotle powder for every tablespoon of liquid smoke called for in your recipe.
5. Canned Chipotle Peppers
Another excellent way to achieve that intense smoky flavor is to use chipotle peppers as a decent liquid smoke alternative. You’ll get more of the subtle sweetness of whole peppers than powdered peppers and a hint of vinegar.
Canned peppers can be chopped up and added straight to dishes for a hit of smokiness. You can also blend them up for a fantastic marinade for cuts of meat and fish filets and hearty vegetables. Replace one teaspoon of liquid smoke at a ratio of 1:1.
6. Worcestershire Sauce
Worcestershire sauce is a legendary British flavor-maker. It is a marvelous mix of salty, sweet, tangy, and umami, with a hint of spiciness. It can elevate an array of dishes, including soups, stews, and sauces. It can also be used as part of a flavourful marinade.
Made from a blend of white vinegar, molasses, onions, anchovies, garlic, cloves, tamarind, and other natural flavorings, Worcestershire sauce has a unique taste that, although it doesn’t quite compare with liquid smoke, certainly adds depth of flavor.
This luscious liquid flavoring can be combined with other smoky powders such as hickory and paprika to achieve that campfire quality synonymous with liquid smoke.
Substitute liquid smoke with Worcestershire sauce at a 1:1 ratio.
7. Smoked Tea
Often used in Asian cooking, smoked tea imparts a wonderful smoky taste to all kinds of ingredients. Pine wood-smoked tea, such as lapsang souchong, is great for chicken, chicken wings, fish, and vegetables, while hickory-smoked tea is great for robust meats like beef and pork.
To impart the smoked flavor, the smoked tea leaves are steeped in boiling water and then strained of leaves. The water left is a perfect liquid smoke alternative for marinating or chicken brine, for example. You can also use it to cook pasta, potatoes, or vegetables to impart a tremendous smoky flavor.
8. Charcoal
When we think of that wonderful barbecue flavor, we think of charcoal. The rich, smoky flavor that comes from charcoal really brings food alive. Think of all those amazing backyard barbecues with the smell of charcoal and the taste of perfectly charred meat, veggies, and fish, and the mouth begins to water!
But did you know that you can achieve the smoke flavor of charcoal without cooking food on a charcoal grill? A clever little trick makes an excellent substitute for liquid smoke.
To use charcoal as a liquid smoke replacement, heat the charcoal on a gas hob for five to ten minutes, turning using metal tongs until the whole piece of charcoal has turned white.
Make a small pouch out of foil and add a drop of oil. Using tongs, place the charcoal briquette in the foil pouch. The oil will activate the smoke. Place the foil pouch with smoking charcoal in a cooking pot nestled on top of your dish, and place the lid on top of the pot. As the dish slowly cooks, the smoke will be infused with the smoke from the charcoal.
This method works wonderfully when steaming foods like rice, fish, and casseroles that require a smoky flavor.
9. Wood Chips
If you can’t find liquid smoke, you can achieve an authentic smoky aroma by burning wood chips. Whether you’re using an actual smoker or smoking food in the oven, wood chips are an ideal way to mimic the flavor of liquid smoke.
Wood chips come in various flavors, including applewood, pecan, mesquite, hickory, and oak. Each one has varying intensity levels, meaning it is important to match the correct chips with your chosen ingredient. For example, hickory adds a bacon-type flavor, perfect for pork or beef, whereas the mellow flavor of applewood is great for chicken, fish, and vegetables.
10. Smoke Gun or Smoke Machine
Used frequently by modern chefs to infuse fabulous flavor into various recipes, smoke guns create artificial smoke and make for a fast liquid smoke substitute. Yes, they’re expensive, and most casual cooks won’t need to own one, but if you invest in a smoke gun, they are a very handy tool for replicating that wood fire flavor.
Smoke guns are quite subtle in flavor, meaning they can be used for various ingredients, from meats to fish and vegetables. You can even use them for cocktails and desserts!
11. Powdered Burnt Bread
One of the most unusual liquid smoke substitutes, this one seems strange, but bear with me! Ideal for everything from smoked ham to smoked fish and veggies, this burnt bread method might not fully replicate the liquid smoke flavor, but it’s a decent alternative in a pinch.
Toast bread in the oven until almost burnt. Allow it to cool, then blitz it up into fine crumbs. This can be added to sauces, stews, soups, and casseroles for a slightly smoky taste. Use sparingly, and be sure to taste and adapt as you add it to a dish.
12. Use Smoked Meats and Other Ingredients
The idea of using liquid smoke is to replicate the flavor of smoking your food. Whether it’s sensational smoked brisket, sublime smoked salmon, or deep-flavored cheese, smoking food brings a whole new level of deliciousness – exactly what liquid smoke aims to achieve.
So, if you have the time and patience, smoking your food yourself can produce incredible results. You’ll see just how amazing a smoker can be!
Another alternative to liquid smoke is to buy smoked meats or cheese in the first place.
And if you’re looking to add a big hit of flavor to soups, casseroles, baked beans, or anything that a certain smokiness could elevate, why not add some smoked chicken, ham hock, or any other kind of smoked meat?
I hope this list of liquid smoke substitutes is helpful! Let me know which one works best for you.
This article originally appeared on Pink When.
Author: Michelle Minnaar
Since founding Greedy Gourmet in 2007, Michelle Minnaar has established herself as a distinguished food and travel blogger, recognized for her insightful culinary narratives and photography. Her work, celebrated in MSN and other major publications, showcases a dedication to bringing global flavors and travel tales to a wide audience.