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smoked bbq sauce

Does smoking bbq sauce for a few hours at a low temp. really add smoke flavor to it? I'm considering doing this to one of my homeade sauces and was wondering if anyone else has had success with this. Thaks...:)


  • djm5x9djm5x9 Posts: 1,342
    Brandon:[p]Yes, just take notes so you can replicate your technique for future sauce smokings. Occasionally, you will need to stir in the exposed surface of the sauce to mix the smoke into the sauce. Careful, as too much smoke can be a turn off. I prefer to smoke sauces in cast iron Dutch ovens over a simmering heat.

  • RRPRRP Posts: 22,048
    Just like djm5x9 said the key is replicating the taste in each batch. I personally have found the secret to smoke taste in a sauce that I can control is using Colgin's Liquid Smoke, though there are others on the market. Use it sparingly, but to your exact taste!

    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
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