Why Liquid Smoke Works — If You Get the Surface Moisture Exactly Right

Chris Young debunks the myth that liquid smoke is fake or ineffective, explaining that it's made by condensing real wood smoke just as it has been for centuries. The real issue is surface chemistry: smoke only sticks and reacts with meat when the surface is tacky — not too wet, not too dry — regardless of cooking temperature. He demonstrates using a light cider vinegar spritz to achieve that ideal surface before applying liquid smoke.