Colgin Apple Liquid Smoke

In 1938, S.E. Colgin was granted patent #2129047 for Smoke Flavoring Condiments, and Colgin Liquid Smoke was born.

After S.E. Colgin’s death, Richard carried on the family business until refrigerated warehouses became popular in the 1940’s. As demand for home meat curing declined, Richard saw an opportunity to focus on flavor.

Growing up on his grandfather’s farm in Texas, Richard loved the delicious smoked meats from his grandfather’s smokehouse. What he didn’t love was chopping wood and tending the fire. Ever the resourceful entrepreneur, Richard set out to capture that true Texas smokehouse flavor—without the long hours required to achieve it.

After endless tinkering and testing his liquid smoke formula, he finally perfected the genuine smokehouse hickory flavor that we still bottle today right here in the Lone Star State. In 1938, S.E. Colgin was granted patent #2129047 for Smoke Flavoring Condiments, and Colgin Liquid Smoke was born.

How to use: Let us count the ways! There are almost as many ways to use Colgin Authentic Liquid Smoke as there are recipes. Anywhere you want smoke flavor, you can use liquid smoke. You can use liquid smoke before cooking, during the cooking process, or after cooking. Try Colgin Authentic Liquid Smoke with your favorite recipes or try some of ours! Use just a little at first, and then add to taste. Colgin Authentic Liquid Smoke has powerful flavor.

See Colgin’s website for FAQ and lots of recipe ideas!