Smoke powder

Hi everybody

For the (updated) apartment ribs, I've bought Sosa smoke powder. It's supposed to be similar to liquid smoke, which can be hard(ish) to come by here.

Has any of you tried both liquid and powdered smoke? Is it similar in taste/aroma and how do the two compare when it comes to how much of it you add?

Cheers,

Martin

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Comments

fisher23

Never tried smoke powder. I have used smoked salts. Please let us know how it works out.

Jack_Mayer_85396

I've also used some smoked brown sugar ...

Brandon_Byrd_40557

If you can't find liquid smoke, you can make your own. You can see Alton Brown's method at 7:45 into this video (which is oddly formatted and sped up slightly for some reason).
https://www.youtube.com/watch?v=FPf0dZOTZNQ

Martin_411586

I've tried it once now and I was a bit too cautious, or so it seems. The package says to use 5 gram per kg of meat so I went with 3,5 gram per kg for the ribs (on account of if being so damn smokey I thought the powder would take over every other taste).

The end result wasn't very smokey, to my surprise but there's a nice yet light aftertaste of smoke. I think I'll buy (or make) some liquid smoke as well and compare the two now.