What are some key identifiers for telling if a dish was smoked manually rather than using liquid smoke i.e. taste, smell, visually etc.
I'm curious about meats, veggies etc.
What I already know:
(in meats with fat) is the noticeable colour gradients differing in fats on meat that implies a wood fire smoke.
A single note char/musty smell usually hints towards a liquid smoke.
Typically smoked foods impart various smells and flavours that'll penetrate inside the dish rather than a liquid smoke.
