This BBQ fan has been bubbling over in excitement upon finding a new and interesting BBQ sauce recipe to try. However, my excitement was quickly banished upon the realization that the recipe calls for "liquid smoke." I have avoided this substance in my cooking exploits thus far, but fear that it may be necessary when making BBQ sauce. I do not have a grill (3rd floor tiny apartment) so this would be going into the oven after being liberally splashed with excitement over chicken (and various other possible edible victims). Any BBQ experts out there have an opinion as to whether I can omit this strange substance or a possible replacement?
(Liquid smoke just sort of gives me the willies)