Colgin Hickory Liquid Smoke

Hickory liquid smoke brings instant campfire flavours to your cooking. Hickory is a strong wood - great with slow-cooked pork butt, added to a marinade for oven-cooked ribs, or brushed onto a steak before grilling. You can also try it with Sticky Seitan Ribs! Take care when using, as a little of the hickory liquid smoke goes a long way!

Unlike most other liquid smoke, Colgin liquid smoke contains no additives or preservatives. Fine smoking woods are slowly smouldered (not burned), and the released gases are condensed and liquefied, to give that instant smoke aroma and flavour. Colgin is a huge name in American smoke products - their first smokehouse was built in 1869 in Mexia, Texas. 

This liquid smoke creates slow-cooked American BBQ flavour with just a few shakes. Brush onto steaks, chicken, burgers, or hot dogs for a tangy outdoor smoky flavour. Or add a few dashes to marinades, sauces, baked beans, dips, seafood, eggs, or poultry - to create instant campfire warmth, even when cooking in an oven, or on an indoor stove. 

Our Colgin liquid smoke range also includes pecan liquid smoke. Or try both flavours with the liquid smoke duo.

Ingredients: water, hickory smoke flavour, vinegar, molasses, caramel colour, salt

These summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on the Sous Chef website.  While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use.  You should note that products and their ingredients are subject to change.

What is liquid smoke made of?

Hickory liquid smoke is made by slowly smoking wood, then condensing and liquefying the released gases. Hickory smoke flavour is added to produce a punchier flavour and aroma. 

How do I use liquid smoke?

Liquid smoke lets you create the flavours of a slow-cooked American BBQ, without hours of hard work. Use liquid smoke as a glaze for steaks, burgers and hot dogs, or add a dash to stews and sauces for a smoky depth.