Liquid smoke adds smoky barbecue flavor to unbarbecued food. It's not just a clever name: It's made from water that has captured the flavour of smoke.
Wright's Hickory Seasoning is made by collecting the smoke from burning hickory wood in a condenser and cooling it until it forms water. The droplets are captured and filtered twice, before being bottled without any additional ingredients.
For marinated meats: add 2t per cup marinade. For burgers: mix 2t per 500gm mince meat. For a bold flavour: add 1/2t per serving of baked beans. For a sophisticated smoked cocktail: add a drop or two to your favourite drink.