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Perhaps part of the cynicism surrounding natural liquid smoke is to do with the crowd it's pitched to. Liquid smoke is a shortcut to Deep South, smoky flavours. But disciples of Deep South cooking techniques aren't known for taking shortcuts. Think pulled pork, smoked brisket or tender ribs - these are all meats rich with wood smoke flavours which have been infused over ten hours or more. Ten hours of lovingly topping up wood chips. Ten hours of checking ventilation. Ten hours of making sure that the meat is cooking perfectly inside its wood-smoke haze. So perhaps it's no surprise that liquid smoke is treated with such disdain - it is branded a cheat's option, a quick fix for inferior flavour.
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