Liquid Smoke - Processed BBQ or Not?

So we have had a little discussion in a much longer BBQ thread on the LA board that was going to be off topic (thank to A & W for pointing that out) and I'm putting up this thread to continue that discussion here. Below are the posts that got this started (just to lend some context to this subject) - the last one is by A & W and says we needed to take this discussion to GT. Hope that all makes sense?

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I do not think there is an artificial smoke flavoring, just liquid smoke, which actual comes from wood that is burned and run through a still like machine and turns the smoke into liquid. It is all natural.

Burger Boy Jul 25, 2009 10:57AM
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re: Burger Boy

which joint are you talking about that does this?

thanks.

kevin Jul 25, 2009 02:23PM
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re: kevin

I believe he is talking about the beans at Kansas City BBQ Company in North Hollywood. I was just commenting on the use of liquid smoke and how it is not artificial.

Burger Boy Jul 25, 2009 10:07PM

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I consider that artificial, or at least processed. Either way, it has no place in good bbq, like it sounds Kansas City BBQ Company is.

a_and_w Jul 26, 2009 08:32AM

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re: a_and_w

I agree to some point, hard to get a smokey flavor in certain things without it. Processed, not really it is real smoked that has been liquified naturally. Pastuerized processed cheese food is artificial. You would never use it in a marinade or rub, but then I know some pit masters use hickory salt in their rubs instead of straight sea salt, then smoke it. is that cheating? I do not know, to me as long as it is smoked I do not care what they use in their rub or marinade, taste is the bottom line.

Burger Boy Jul 26, 2009 11:48AM
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re: Burger Boy

After all, isn't great Q heavily "processed" through the use of wood smoke and dry rub?

Servorg Jul 26, 2009 12:48PM

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re: Servorg

I have a lot to say on this subject, but I think we should probably take it over to general topics.

a_and_w Jul 26, 2009 01:10PM