BBQ purists cringe when they hear of this but liquid smoke is often used to give BBQ meats like pulled pork, ribs, and brisket a smokey flavor when they are cooked in an oven or crock pot instead over a fire of charcoal or wood.

Other uses for liquid smoke include jerky, sauces, chili, soups, and stews.  Some people even like to put it in Bloody Marys.

The process of making liquid smoke was introduced in 1895.  Ernest H. Wright a pharmacist from Kansas City developed the technique and essentially the same process continues to be used today.  Smoke from burning wood is captured, condensed and combined with water.

Different flavors of liquid smoke are available based on the type of wood that was burned when it was made.

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Low and slow cooking is what most people think of for BBQ.  It was developed for turning cheap, tough pieces of meat into tender barbequed meat.  The long cooking period allows the connective tissue in the meat to break down and turn into tasty, moist gelatin.

The temperature for low and slow cooking is usually around 225 F.

The low and slow BBQ technique is usually associated with brisket, pork butt/shoulder, and ribs.

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Lump charcoal usually burns hotter than briquettes.

Lump charcoal has less ash than briquettes.

There are two types of lump charcoal.  One kind is made from natural wood and the other is made from scrap processed wood.

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