Hickory Smoke Powder, 8oz (Pack of 1)

Once again Hoosier Hill comes through with an amazing product. I've used several other brands before but only liked one, and then they went to very small sizes. When I saw HH doing it, I knew it was probably my best replacement. The product dissolves easily, has no chemical taste regardless of concentration, and has both a wonderful taste and aroma. I smoke my own pork shoulder but always sprinkle a little of this in afterward to give it a flavor bump. What I've noticed however is that adding just a little bit of salt bumps the flavor profile of this up many times over. I've also added this to meat rubs and flour that will be used in breading. It fries as well as it dissolves into liquid and the flavors aren't altered or destroyed. Be careful and experiment to find your comfort zone with this product. It's strong and while I like a lot of smoke flavor, it takes a little practice to get the feel of using it. Also, be sure to keep it very dry. Like many other powdered spices, it absorbs moisture out of the air. In a pinch, I've had to put it into a food processor and break it up again, but it still worked fine.

Great taste; the flavor of bacon without the salt and the fat.

I really like this powder. However, I have to admit that I like ALOT of smoke flavor. In fact, I have an outdoor charcoal smoker that I use regularly with actual hickory wood for the smoke flavor. This powder came really close in my opinion, but….it seems like sometimes my leftovers do not always have the same intensity of smoke flavor the next day. It might depend on how you use the powder. For my chicken wings last night, I applied the powder before I cooked them, and then added barbeque sauce. They were excellent yesterday, but not so much today. However, for my country style ribs in the past, I cooked the ribs and then added the powder. They were still very smokey the next day. Maybe I just answered my own question!

- Powerful smoke seasoning! Start with small amounts ;) - I like that the powder does not add any of the unpleasant vinegary acidity of liquid smoke, so it is more "neutral" as a flavoring, only adding the smokiness. The maltodextrin seems to only act as a neutral carrier for the smoke. - This is also a nice low-fat, low-sodium alternative to adding bacon when you just want that bit of smokiness. It also does not have the nitrates/nitrites needed to keep smoked meats an appealing color. - I have not yet tried it in any marinades, but I'm sure it will work nicely :) - Lastly, although this might seem like a minor or even silly point, I personally find that the rigid container is also very convenient, since the opening is plenty large enough for me to easily use a measuring spoon, and it's easier to store, keep track of, *and re-close!*, than are bags - now that my fingers aren't as nimble as they used to be, some of the "Zip"-type closures are really annoying and, literally!, a pain. ALSO, I can easily get every last bit of yumminess out of these containers ;) AND, they are Recyclable, which most bags (especially mylar and other metallized plastics) are not. Also unlike bags, they can easily be washed out and "Re-Purposed" for storing all sorts of things! - So, yes, packaging does matter to me. Not as much as the product of course!!! But still, given two products of equal quality, I always prefer packaging I can *use easily*, empty completely, and recycle or re-use.

This stuff is amazing, it smells so good and tastes even better, it takes very little because it is so strong. Great in marinades, chili and BBQ sauce.

This stuff is great! I like to toast peanuts, almonds, pecans, etc., and adding a tiny bit of this hickory smoked powder really adds a delicious smokiness to the roasted nuts. I only need a little bit at a time, so one jar will last a long while. It seemed expensive to me but I think it’s worth it.

Product does what it says. My only problem was that after less than a year (a little goes a long way) it turned into a rock. I’m sure this is because it has no caking agents . I’ll buy it again but this time I’ll add a moisture absorbing packet.

I've tried a lot of "smoke alternatives" including liquid smokes, smoked paprika, and smoked salt. This one is by far the most authentic, with no chemical aftertaste. It even has that lingering smoky mouthfeel that's quintessential when cooking with charcoal. Can't comment on whether the powder loses its potency quickly as the top review mentions; I just opened mine today. Used 1/4th tsp in 1 pound of ground beef and I think it was the perfect amount. EDIT: Update after one year. I still have a little powder left. Did it lose potency? Yes, but only somewhat. I find myself needing to use between 2-4x as much for a pound of beef to get enough smoky flavor. No big deal.