Colgin Mesquite Liquid Smoke, 4.0 Ounce

I add this always to chilli con carne to give it a lovely smokey flavour. Bit pricey but I've not seen it on sale anywhere else. Bought originally in USA on holiday, noone in UK seems to sell it.

Amazing. Natural smoke flavour, because this one actually is smoke from a real bbq collected and made into a sauce. I put it on chicken caserole, beef stew - anywhere

I bought this in order to make salmon jerky. I would prefer more 'burnt' taste but in overall I was happy with the smokiness.

I love this in my chilli 🌶 😋

Still getting used to using this - it can be difficult to gauge how much to use to to get the smokey flavour to come through. Very happy with it - have used it so far to add to grilled meats and some home made lamb kebab, all of which came out very nicely.

It just smells like BBQ crisps and the flavour disappears once you cook your food (I used it with wings I made in my air fryer). It doesn’t add the Smokey flavour to the meat that I was looking for

Quick delivery. This is a must product for any bbq or for cooking in general.

Good flavour and not too much needed

Produit de bonne qualité. Attention à l'utiliser avec un bon dosage, car très riche en gout.

Buonissimo per i burger.

Used it for beef jerky, it was great!!

There are several pantry essentials I consider I HAVE to have for spices: 1) Onion 2) Garlic 3) Salt 4) Pepper 5) Liquid Smoke I use liquid smoke for just for so many things in the kitchen. For marinades for meats, even if it's goes on the grill, liquid smoke binds the meat in savory goodness. For fish, burgers, chicken, pizza - just about anything you want to impart a grilled flavor but don't have the time or want to fire up the grill, this is the way to do it. For an awesome homemade burger, try my recipe I cobbled together (works for about 4 to 5 lbs): Use a 80/20 ground hamburger meat for your base. Grab a large mixing bowl and put the meat into it. Grab some latex (power free) gloves and put on. Grab a bottle typical bottle of water (12 oz) and dump about 1/3 of it out (keep the cap) Put about a tablespoon of granulated garlic in Put about a tablespoon of granulated onion in Put about a tablespoon of liquid smoke in Put about a half a tablespoon of paprika in (for color and a little kick) Put about a tablespoon of salt in (for the seasonings above - you can adjust to as little or as much as you like - the above will be savory) Put the cap on and shake it up. It should be a clouded mixture - not a paste. Pour some into the ground beef and work in with your hand (covered in gloves - you'll thank me for that). It'll be really cold so take your time. Pour some more in as needed. Continue until the bottle is empty or until the meat isn't too saturated. If done properly, your meat should look a little fuller but not dripping (it will look a little redder because of the paprika). Grill as normal. The water with the spices and liquid smoke will permeate the meat and create an even flavor profile. The water will add to keep your burger juicy without having all the fat. Try to only flip your burger once - if you need to cook it on again on another side, you flipped it too soon. Enjoy!

Great product love to make hummus with it or cook it with onions and mushrooms.