REAL WOOD. REAL SMOKE.
THE SCIENCE
& THE FLAVOURS
Learn how liquid smoke is made, discover the character of each wood and find the right pairing for your food.
REAL WOOD.
REAL SMOKE.
REAL WOOD. REAL SMOKE.
Liquid smoke starts with genuine hardwood. The smoke is captured, condensed and filtered into a refined liquid smoke condensate.
WOODReal hardwood
HEATControlled heating
SMOKESmoke is captured
CONDENSESmoke is condensed
FILTERCondensate is refinedMORE THAN SMOKY TASTE
SMOKE DOES MORE.
- AROMA Wood-smoke character
- FLAVOUR Sweet, toasted and savoury notes
- COLOUR Rich golden to reddish-brown tones
- BROWNING Helps create a roasted, grilled-looking finish
WHY DOES IT BROWN?
Smoke contains natural carbonyl compounds. In the air fryer's heat, these can react at the food surface, contributing to browning reactions, rich colour and roasted flavour.
FIND YOUR FAVOURITE SMOKE.
Different woods bring different smoke character.
Hickory
Rich, Woody, SavouryFuller smoke character. Great with pork, chicken and vegetables.
Applewood
Mild, Sweet, FruityGentle and versatile. Excellent with fish, chicken, pork and vegetables.
Cherrywood
Smooth, Sweet, RoundedSweet, rounded smoke character for fish, chicken and pork.
Mesquite
Bold, Earthy, IntenseA robust, punchy smoke character especially suited to beef and lamb.
WHAT WORKS WITH WHAT?
Ratings taken directly from your Blazing Fox pamphlet: 1 = adventurous, 5 = great match.
| FOOD | APPLEWOOD | CHERRYWOOD | HICKORY | MESQUITE |
|---|---|---|---|---|
| Fish | 5 | 5 | 2 | 2 |
| Chicken | 5 | 5 | 5 | 4 |
| Pork | 5 | 5 | 5 | 4 |
| Beef | 3 | 4 | 4 | 5 |
| Lamb | 3 | 3 | 3 | 5 |
| Vegetables | 5 | 5 | 5 | 3 |
These are flavour recommendations rather than strict rules — experiment with what tastes best to you.