In article >,
sf > wrote:
>On Wed, 6 Jul 2011 16:51:55 -0700 (PDT), ImStillMags
> wrote:
>
>> On Jul 6, 1:25*pm, sf > wrote:
>> >
>> > I was just thinking that maybe I could make up the meat mix and skip
>> > the smoking part since I don't have a smoker anyway. *It would
>> > probably work just as well in Jambalaya etc.
>>
>>
>> Trust me, it would be good but would not taste the same....because of
>> the smoke flavoring....
>
>I'm thinking that a couple drops of Liquid Smoke would work...

I remember getting grilled (so to speak) here for making a similar
suggestion, the complaint being that liquid smoke contains the "creosote"
components of smoke rather than the desired components.

There's probably something to this. Oakland barbecue places
have long been accused of putting too much liquid smoke in
their sauce. I happened to go out to the Stork Club last
Saturday night, which is on lower Telegraph and the air in the
entire neighborhood smelled of liquid smoke. Not the sort of
smoky smell you expect from wood barbecue ovens, but definite
liquid smoke. Obviously everyone cooking their barbecue,
in restaurants, privately or at parties, was contributing to
a district-wide emission of liquid smoke.

Steve