Traditional Smoking vs Liquid Smoke

Which Is Safer: Traditional Smoking or Liquid Smoke?

Quick Answer

Process control matters more than the method. Research shows controlled liquid smoke typically contains lower PAH levels (2.8 μg/kg) than uncontrolled traditional smoking (5.9+ μg/kg). However, the EU banned liquid smoke in 2023 due to genotoxicity concerns while allowing traditional smoking to continue - a regulatory paradox driven by cultural heritage and political considerations rather than pure safety data.

Bottom line for hot sauce makers: Controlled smoking processes (whether traditional or liquid) are safer than uncontrolled methods. Always ask suppliers for PAH testing and production method details.

The answer isn't what you'd expect. At Salamander Sauce Company, we use smoked sea salt in our Original and Whiskey-infused hot sauces. When we started researching the safety of different smoking methods for hot sauce production, we discovered that the conventional wisdom - and even regulatory decisions - don't always align with the scientific evidence.

After diving deep into recent research on polycyclic aromatic hydrocarbons (PAHs), examining the EU's controversial liquid smoke ban, and questioning industry market claims, we found a story far more complex than "traditional bad, modern good" or vice versa.

The Real Distinction: Process Control, Not Method

Most discussions about smoking methods in food production frame this as "traditional vs modern," but research reveals the critical factor is process control rather than the specific method used.

Key Research Finding

A study of traditional Bosnian smoked pork found that PAH levels in products made using uncontrolled traditional smoking exceeded safety limits by up to 10 times, while the same products made using controlled industrial smoking methods were below detection limits for harmful compounds.

Source: Krvavica et al., PMC6963550 (2019)

What the PAH Research Actually Shows

Liquid Smoke Performance

Controlled studies show liquid smoke generally performs better than uncontrolled traditional smoking for PAH reduction in food production:

Research finding: "PAH contents in meat products treated with liquid smoke were the lowest. In contrast products smoked with glow smoke showed the highest contents of PAH."

Multiple comparative studies, 2008-2024

Wood smoked turkey breast: 5.9 μg/kg PAH
Liquid smoked turkey breast: 2.8 μg/kg PAH

Liquid smoke's safety advantage comes from filtration processes that remove many harmful compounds during production. Understanding how hot sauce stays safe through various preservation methods helps contextualize these smoking safety concerns.

The EU Ban: A Regulatory Paradox

In 2023, the EU banned eight liquid smoke products due to genotoxicity concerns - the potential to damage DNA. But here's where it gets interesting: traditional smoking wasn't banned at all.

The Paradox

The EU banned liquid smoke additives with different phase-out periods: 5 years for foods like ham, fish, and cheese that historically would be traditionally smoked (giving producers time to switch to actual smoking or find alternatives), and only 2 years for processed foods like chips and sauces where smoke flavor was just an add-on.

Here's the paradox: They're pushing foods away from liquid smoke (which has lower PAH levels when filtered) back toward traditional smoking (which can exceed PAH safety limits by up to 10 times) or forcing them to find new alternatives. Meanwhile, foods that are already traditionally smoked can continue unchanged.

Why ban the potentially safer method while allowing the traditional one?

The answer isn't about science alone - it's about regulatory authority and cultural politics. Traditional smoking and salt preservation methods have been used for centuries in European food culture:

• The EU has authority over food additives, not cooking methods
• Banning centuries-old smoking traditions would be politically impossible
• Cultural heritage foods get special consideration
• The precautionary principle applies differently to industrial additives vs traditional practices

As the European Commission stated: "EFSA's opinions only concern smoke flavourings, not traditionally smoked foods. The European Commission is not considering a ban on traditional smoking."

Market Research Claims: Question the Numbers

Industry reports claim that "80% of consumers prefer liquid smoke over traditional smoking methods worldwide." This specific statistic appears across multiple publications from Future Market Insights, Credence Research, and similar firms.

Here's what's concerning: Not one of these reports cites the source of this data. No survey methodology, no sample size, no date of research. The same exact phrasing appears word-for-word across supposedly independent sources.

Is this citation laundering? When the same unsourced claim gets recycled across multiple reports with identical phrasing, creating the illusion of multiple confirmations when there's no verifiable original research - that's a pattern worth questioning.

Red flags in market research:

• Same specific numbers across multiple sources
• Identical phrasing
• No methodology provided
• No link to original research
• Sources that cite each other in circles

The Smoked Salt Research Gap

What We Don't Know About Smoked Salt

Despite smoked salt's popularity, there's surprisingly little published research on PAH levels in commercially produced smoked salts. This represents a significant knowledge gap.

Critical unanswered questions:

• Do smoked salt producers use controlled or uncontrolled smoking methods?
• How do PAH levels vary between different brands?
• What impact does salt's crystalline structure have on PAH absorption?
• Are "artisanal" smoked salts using uncontrolled traditional methods potentially more dangerous?

Environmental Claims Need Scrutiny

The claim that liquid smoke is "more environmentally friendly" deserves examination. While traditional smoldering produces air pollution including CO and NOx, liquid smoke production still requires wood burning and energy-intensive processing facilities.

The claimed environmental benefits lack comprehensive lifecycle analysis comparing total resource consumption, energy use, and emissions. The advantage may be more about production efficiency than eliminating environmental impact entirely.

Practical Implications for Hot Sauce Makers

For hot sauce production and small-batch sauce making, choosing smoking methods impacts both flavor and safety. Many craft hot sauce producers use smoked ingredients without fully understanding the risks or how to evaluate suppliers.

Questions to Ask Suppliers

• For smoked salt suppliers: "Do you use controlled temperature smoking chambers or traditional open fires? Can you provide PAH testing results? What about heavy metal testing (lead, cadmium, arsenic)? Is this salt refined or unrefined?"
• For liquid smoke suppliers: "What filtration processes remove PAHs? Can you provide certificates of analysis? What's the source wood and production method?"
• For any supplier: "What's your source for safety claims? Can you provide third-party lab testing?"

Quantity Considerations in Hot Sauce Making

In hot sauce production, usage quantities significantly impact total exposure:

• Liquid smoke: Typically used in very small quantities (drops to teaspoons per batch) in hot sauce recipes
• Smoked salt: Often used in larger quantities by weight in hot sauce formulations, potentially increasing total exposure

Our Approach at Salamander Sauce Company

We use smoked sea salt in our Original and Whiskey-infused hot sauces because:

• It provides the smoky flavor profile we want for these craft hot sauces
• We can control the exact amount used in each batch of hot sauce production
• Customers can clearly see "smoked sea salt" on our ingredient list
• Our Tropical sauce contains no smoked ingredients, offering a smoke-free option

However, our research revealed we need more due diligence on our supplier's smoking methods. We're now investigating controlled smoking processes and requesting PAH and heavy metal testing for our smoked salt ingredients.

This transparency is part of our commitment to questioning conventional wisdom in craft hot sauce production - including our own practices.

What This Means for Consumers and Makers

Evidence-Based Takeaways

1. Process control matters more than method - Controlled smoking (whether traditional or liquid) is safer than uncontrolled methods
2. "Artisanal" doesn't mean safer - Traditional methods can be more dangerous if uncontrolled
3. Regulatory status isn't safety proof - The EU bans liquid smoke while allowing potentially higher-PAH traditional smoking
4. Question all marketing claims - Whether from industry reports or government agencies
5. Demand transparency - Real research includes methodology, not just impressive statistics

The Research We Still Need

• Comprehensive PAH testing of commercial smoked salts
• Lifecycle environmental analysis of all smoking methods
• Long-term exposure studies based on realistic consumption
• Standardized disclosure for smoking process methods
• Independent consumer preference research (not industry-funded)

Conclusion: Think Critically, Choose Wisely

The smoking method debate isn't simple for hot sauce makers or any food producer. Safety decisions involve scientific evidence, cultural values, economic impacts, and political feasibility. Process control appears more important than whether you use traditional fire, liquid smoke, or smoked salt in your hot sauce recipes.

For hot sauce production and small-batch sauce making: Make decisions based on evidence, demand supplier transparency, acknowledge what we don't know, and question recycled industry statistics. That's more valuable than accepting simplified narratives from any source.

At Salamander Sauce Company, we're committed to this evidence-based approach in our hot sauce making - even when it means questioning our own current practices and the conventional wisdom of the craft food industry.

Frequently Asked Questions

Which is safer: traditional smoking or liquid smoke?

Process control matters more than the method. Controlled liquid smoke typically has lower PAH levels (2.8 μg/kg) than uncontrolled traditional smoking (5.9 μg/kg or higher). However, the EU banned liquid smoke due to genotoxicity concerns while allowing traditional smoking to continue.

Is smoked salt safe to use in food?

There's a significant research gap on PAH levels in commercial smoked salts. Safety depends on whether producers use controlled smoking methods and the heavy metal content of the salt source. Always ask suppliers for testing results.

Why did the EU ban liquid smoke but not traditional smoking?

EFSA couldn't rule out genotoxicity concerns for evaluated liquid smoke products. Traditional smoking wasn't banned due to cultural heritage considerations and regulatory authority limitations - the EU can regulate food additives but not cooking methods.

What are PAHs and why do they matter in smoked foods?

Polycyclic Aromatic Hydrocarbons (PAHs) are compounds formed during incomplete combustion that can damage DNA. They're found in all smoked foods, with levels varying based on smoking method and process control.

Is the "80% prefer liquid smoke" statistic true?

This claim appears across market reports with identical phrasing but no cited source or methodology - suggesting citation laundering rather than verified consumer research.

What should I ask my smoked ingredient suppliers?

Request PAH testing results, heavy metal analysis (for salts), details about smoking process control, and sources for any safety claims. Third-party lab testing is essential for verification.

References

• Krvavica, M. et al. "The Influence of Different Smoking Procedures on the Content of 16 PAHs in Traditional Dry Cured Smoked Meat." PMC6963550 (2019)
• Lingbeck, J.M. et al. "Functionality of liquid smoke as an all-natural antimicrobial in food preservation." Meat Science (2014)
• European Food Safety Authority. "Scientific opinions on smoke flavourings renewal." (2023)
• Gomaa, E.A. et al. "Polycyclic aromatic hydrocarbons in smoked food products and commercial liquid smoke flavourings." Food and Chemical Toxicology (1993)
• Various comparative studies on PAH levels in smoking methods (2008-2024)